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).
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.
Leek & Gruyere Quiche
Homemade Chicken Broth
2 starch, 1 1/2 vegetable, 1 lean protein, 1/2 fat