Side Pannel
Chicken Soup with Provencal Herbs
Chicken Soup with Provencal Herbs
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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