0 Chicken Soup with Provencal Herbs

Chicken Soup with Provencal Herbs

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 wine
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.