Chicken Soup with Provencal Herbs
| Yield: | 7 Servings |
| Categories: | Soups, Breads |
| 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 |
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