Name: Chicken Soup with Provencal Herbs
Ingredients: 1 c Dried cannellini beans; 1 ts Olive oil; 2 Leeks, trimmed -- washed; And; Chopped; 2 Carrots -- peeled and diced; 10 ml 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 ts Dried; 1 Bay leaf

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Soups & ste, Breads, Muffins & r	7	Servings

INGREDIENTS

1	c	Dried cannellini beans
1	ts	Olive oil
2		Leeks, trimmed — washed
		And
		Chopped
2		Carrots — peeled and diced
10	ml	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	ts	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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