• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Chicken Soup with Provencal Herbs

  • Recipe Submitted by on

Category: Breads, Quick Breads

 Ingredients List

  • 1 c Dried cannellini beans
  • 1 ts Olive oil
  • 2 Leeks, trimmed -- washed
  • And
  • Chopped
  • 2 Carrots -- peeled and diced
  • 10 ml 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 c Homemade Chicken Broth
  • 3/4 c Dry white whine
  • 1 Sprig fresh thyme or 1 ts
  • Dried
  • 1 Sprig fresh rosemary or
  • 1 ts Dried
  • 1 Bay leaf


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.

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