French Provençal White Bean Soup

By Jennifer A. Wickes Created: November 12, 2012 Last Updated: November 12, 2012
Related articles: Life » Food
Print E-mail to a friend Give feedback

This recipe is an excellent soup to make on a cool, rainy day. Buy a loaf of sourdough bread to make this a complete meal.

French Provençal white bean soup. (Giancarlo Polacchini/

French Provençal white bean soup. (Giancarlo Polacchini/


Makes 8 1-cup servings

  1. 1 tablespoon olive oil
  2. 1 cup chopped onions
  3. 1/2 cup chopped carrots
  4. 1/2 cup chopped celery
  5. 4 cloves garlic, peeled
  6. 1 small zucchini, chopped
  7. 1 small eggplant, chopped
  8. 14-ounce can diced tomatoes
  9. 1 teaspoon herbs de Provence
  10. 1 bay leaf
  11. 6 cups drained cooked white beans (two 14.5-ounce cans, rinsed and drained)
  12. 5 cups low-sodium vegetable stock
  13. 1 cup dry white wine
  14. 1 teaspoon kosher salt
  15. 1/2 teaspoon freshly ground white pepper

    In a stockpot, heat the olive oil over medium-low heat. Sauté the onions, carrots, celery, and garlic for 5 minutes.

    Add the vegetables, beans, herbs, and stock. Bring to a boil. Reduce heat; add wine, salt, and pepper. Simmer 20 minutes.

    Jennifer Wickes is a freelance writer with 30 years of cooking experience. She has been featured in Home Cooking magazine, Bon Appétit, Better Homes and Gardens, and many more.

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.


Selected Topics from The Epoch Times

ET Videos