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Chicken Soup with Provençal Herbs

  • 480minutes
  • 166calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried cannellini beans

  2. 1 teaspoon extra-virgin olive oil

  3. 2 leeks, trimmed, washed and chopped

  4. 2 carrots, peeled and diced

  5. 1 clove garlic, finely chopped

  6. 6 plum tomatoes, seeded and chopped, or one 14-ounce can plum tomatoes, drained, seeded and coarsely chopped

  7. 6 new potatoes, peeled and diced

  8. 8 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth

  9. 3/4 cup dry white wine

  10. 1 sprig fresh thyme, or 1 teaspoon dried thyme

  11. 1 sprig fresh rosemary, or 1 teaspoon dried rosemary

  12. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.

  2. Heat oil in a large pot 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 broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.

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