Show Image Print Now

Chicken Soup with Provençal Herbs

http://www.eatingwell.com/recipes/chicken_soup_with_proven_al_herbs.html

From EatingWell:  January/February 1995

Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Make it a meal: Serve alongside Leek & Gruyere Quiche with Cherry Clafoutis for dessert.

6 servings, a generous 1 cup each | Active Time: 20 minutes | Total Time: 8 1/2 hours (includes soaking time)

Ingredients

• 1 cup dried cannellini beans
• 1 teaspoon extra-virgin olive oil
• 2 leeks, trimmed, washed and chopped
• 2 carrots, peeled and diced
• 1 clove garlic, finely chopped
• 6 plum tomatoes, seeded and chopped, or one 14-ounce can plum tomatoes, drained, seeded and coarsely chopped
• 6 new potatoes, peeled and diced
• 8 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
• 3/4 cup dry white wine
• 1 sprig fresh thyme, or 1 teaspoon dried thyme
• 1 sprig fresh rosemary, or 1 teaspoon dried rosemary
• 1 bay leaf

Preparation

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.

Nutrition

Per serving : 166 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 7 mg Cholesterol; 23 g Carbohydrates; 9 g Protein; 5 g Fiber; 405 mg Sodium; 372 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 very lean meat