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Gallery Provencal Vegetable Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3/4 cup dried navy beans 4 leeks (1/2 pounds), white and light-green parts only 1 teaspoon olive oil 1 medium clove garlic, peeled and thinly sliced 1 medium clove garlic, peeled and thinly sliced 2 tablespoons coarsely chopped flat-leaf parsley ̇ teaspoon finely chopped rosemary leaves 1/2 teaspoon finely chopped thyme leaves 2 large carrots, peeled and cut into ̇-inch dice 2 medium all-purpose potatoes, peeled and cut into ̇-inch dice 1/4 teaspoon freshly ground pepper 8 cups homemade or low-sodium canned chicken stock, skimmed of fat 1 teaspoon salt 1/4 cup finely grated Gruyere cheese 6 half-inch-thick slices country-style bread 1/2 pound fresh spinach, washed, stemmed, and sliced into 1/4-inch strips 1/4 cup fresh chervil, for garnish
Cook’s Notes The beans can be quick-soaked instead ofsoaked overnight: Bring to a boil in asaucepan of water; boil for one minute, thenlet stand in the liquid for one hour.
Gallery Provencal Vegetable Soup
Recipe Summary Servings: 6
Gallery
Provencal Vegetable Soup
Provencal Vegetable Soup
Provencal Vegetable Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3/4 cup dried navy beans 4 leeks (1/2 pounds), white and light-green parts only 1 teaspoon olive oil 1 medium clove garlic, peeled and thinly sliced 1 medium clove garlic, peeled and thinly sliced 2 tablespoons coarsely chopped flat-leaf parsley ̇ teaspoon finely chopped rosemary leaves 1/2 teaspoon finely chopped thyme leaves 2 large carrots, peeled and cut into ̇-inch dice 2 medium all-purpose potatoes, peeled and cut into ̇-inch dice 1/4 teaspoon freshly ground pepper 8 cups homemade or low-sodium canned chicken stock, skimmed of fat 1 teaspoon salt 1/4 cup finely grated Gruyere cheese 6 half-inch-thick slices country-style bread 1/2 pound fresh spinach, washed, stemmed, and sliced into 1/4-inch strips 1/4 cup fresh chervil, for garnish
Directions
Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
. Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.
Cook’s Notes The beans can be quick-soaked instead ofsoaked overnight: Bring to a boil in asaucepan of water; boil for one minute, thenlet stand in the liquid for one hour.
Cook’s Notes
The beans can be quick-soaked instead ofsoaked overnight: Bring to a boil in asaucepan of water; boil for one minute, thenlet stand in the liquid for one hour.
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All Reviews for Provencal Vegetable Soup
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All Reviews for Provencal Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
