Chicken Soup with ProvenÃ§al Herbs

From EatingWell: January/February 1995 — Subscribe Now!

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.

Chicken Soup with ProvenÃ§al Herbs Recipe

6 servings, a generous 1 cup each

Active Time: 20 minutes

Total Time: 8 1/2 hours (includes soaking time)

Nutrition Profile

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

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

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.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (30 % dv), Fiber (20% dv).

1 Carbohydrate Serving

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