Chicken Soup with Provencal Herbs

Chicken Soup with Provencal Herbs

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From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


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  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 information

  • Per serving: 176 calories; 1 g fat(0 g sat); 5 g fiber; 28 g carbohydrates; 9 g protein; 56 mcg folate; 0 mg cholesterol; 6 g sugars; 4413 IU vitamin A; 21 mg vitamin C; 55 mg calcium; 2 mg iron; 791 mg sodium; 988 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat

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