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 (see associated recipes).

Natalie Danford
Source: EatingWell Magazine, Soup Cookbook




Ingredient Checklist


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

  • 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 Facts

288 calories; protein 16.4g 33% DV; carbohydrates 44g 14% DV; dietary fiber 10.5g 42% DV; sugars 6.8g; fat 4.6g 7% DV; saturated fat 1g 5% DV; cholesterol 0mg; vitamin a iu 4413.2IU 88% DV; vitamin c 19.9mg 33% DV; folate 46.1mcg 12% DV; calcium 54.5mg 6% DV; iron 2.2mg 12% DV; magnesium 40.5mg 15% DV; potassium 907.5mg 25% DV; sodium 431.6mg 17% DV; thiamin 0.3mg 34% DV.