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). Source: EatingWell Magazine, Soup Cookbook

Natalie Danford


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; 4.6 g total fat; 1 g saturated fat; 432 mg sodium. 908 mg potassium; 44 g carbohydrates; 10.5 g fiber; 7 g sugar; 16.4 g protein; 4413 IU vitamin a iu; 20 mg vitamin c; 46 mcg folate; 55 mg calcium; 2 mg iron; 40 mg magnesium;