Chicken Soup With Provencal Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Breads, Muffins & r, Soups & ste | 7 | Servings | |
INGREDIENTS
| 1 | c | Dried cannellini beans |
| 1 | t | Olive oil |
| 2 | Leeks, trimmed washed | |
| And | ||
| Chopped | ||
| 2 | Carrots, peeled and diced | |
| 10 | Garlic, finely chopped | |
| 6 | Plum tomatoes, seeded and | |
| Chopped, or one 14-oz can | ||
| Plum tomatoes, drained | ||
| Seeded and coarsely chopped | ||
| 6 | New potatoes, peeled and | |
| Diced | ||
| 8 | c | Homemade Chicken Broth |
| 3/4 | c | Dry white whine |
| 1 | Sprig fresh thyme or 1 ts | |
| Dried | ||
| 1 | Sprig fresh rosemary or | |
| 1 | t | Dried |
| 1 | Bay leaf |
INSTRUCTIONS
Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight. In a large pot, heat oil 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 chicken broth, wine and herbs; bring to a boil. Drain the beans and add to the pot; cook 2 hours, or until the beans are soft. Remove the bay leaf and herb sprigs before serving. Makes about 7 cups. Serves 6. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 31.5mg
Potassium: 770.4mg
Carbohydrates: 30.3g
Fiber: 6.9g
Sugar: 5.5g
Protein: 7.9g