Chicken soup with provencal herbs
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried cannellini beans |
| 1 | teaspoon | Olive oil |
| 2 | Leeks, trimmed -- washed | |
| And | ||
| Chopped | ||
| 2 | Carrots -- peeled and diced | |
| 10 | millilitres | Garlic -- finely chopped |
| 6 | Plum tomatoes -- seeded and | |
| Chopped -- or one 14-oz can | ||
| Plum tomatoes, drained | ||
| Seeded and coarsely chopped | ||
| 6 | New potatoes -- peeled and | |
| Diced | ||
| 8 | cups | Homemade Chicken Broth |
| ¾ | cup | Dry white whine |
| 1 | Sprig fresh thyme or 1 ts | |
| Dried | ||
| 1 | Sprig fresh rosemary or | |
| 1 | teaspoon | Dried |
| 1 | Bay leaf | |
Directions
Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight. In a large pot, heat oil over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add chicken broth, wine and herbs; bring to a boil. Drain the beans and add to the pot; cook 2 hours, or until the beans are soft. Remove the bay leaf and herb sprigs before serving. Makes about 7 cups. Serves 6.
Recipe By :
From: Date: 05/28 File