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French Provençal White Bean Soup

By Jennifer A. Wickes Created: November 12, 2012 Last Updated: November 12, 2012
Related articles: Life » Food
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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/Photos.com)

French Provençal white bean soup. (Giancarlo Polacchini/Photos.com)

 

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.

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