Chicken Soup with Provencal Herbs

Category: Soups, Stews and Chili

Cuisine: American

Ready in 45 minutes

Ingredients

Seeded and coarsely chopped

And

Diced

3/4 c Dry white whine

Chopped

1 Bay leaf

2 Carrots -- peeled and diced

6 New potatoes -- peeled and

1 ts olive oil

2 Leeks, trimmed -- washed

8 c Homemade Chicken Broth

1 Sprig fresh rosemary or

10 ml Garlic -- finely chopped

6 Plum tomatoes -- seeded and

Plum tomatoes, drained

1 Sprig fresh thyme or 1 ts

1 c Dried cannellini beans

Chopped -- or one 14-oz can

Dried

1 ts Dried


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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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