Chicken Soup With Provencal Herbs
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Chicken Soup With Provencal Herbs
  Chicken    Herbs    Soups  
Last updated 6/12/2012 1:14:01 AM. Recipe ID 42720. Report a problem with this recipe.
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      Title: Chicken soup with provencal herbs
 Categories: Soups & ste, Breads, Muffins & r
      Yield: 7 Servings
 
      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
 
  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.
  
  




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Recipe ID 42720 (Apr 03, 2005)

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