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.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip