White Bean Soup Provencal

As the rainy weather continues and spring vegetables begin to appear in the market try this quick, simple, delicious and thrifty soup. Add leftover chicken for a satisfying meal in a bowl. Serve with a salad and hearty bread. It’s like a trip to the French countryside without the expense of a plane ticket.

White Bean Soup Provencal

Serves 4

Ingredients

• 1 tablespoon olive oil
• 2 medium sweet onions, chopped
• 3 garlic cloves, chopped
• 3 small yellow squash, cut into 1-inch-length pieces
• 3 small zucchini, cut into 1-inch-length pieces
• 2 (14 1/2 ounce) cans white beans, drained and rinsed
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons herbs de Provence (or dried thyme)
• 1 bay leaf
• 1 teaspoon salt
• 2 – 3 cups chicken or vegetable broth
• salt & freshly ground black pepper

Preparation

1. In large pot over medium heat add olive oil and heat.

2. Add onions and saute until tender and translucent, about 5 minutes. Add garlic, stirring for another minute then add zucchini, squash and beans.

3. Add enough broth to cover vegetables. Add herbs and spices.

4. Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes until the vegetables are  tender. Stir the soup frequently while simmering.

5. Remove and discard bay leaf. Adjust seasonings and serve with a nice hearty crusty bread.

Note: This soup is a great base; add kale, spinach or other greens from the farmers market.

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Enjoyed this post? See these:

1. Thrifty Thursday – Barley Soup Recipe
2. A Thrifty Thursday Quick Veggie Soup
3. Thrifty Thursday – Gazpacho Soup Recipe

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Tags: vegetable soup

This entry was posted on Thursday, March 25th, 2010 at 5:14 am and is filed under Our Favorite Things, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.