French Provencal White Bean Soup

dinner 1/21/08
Image by frangrit via Flickr

French Provencal White Bean Soup
by Jennifer A. Wickes

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 4 cloves garlic, peeled
  • 1 small zucchini, chopped
  • 1 small eggplant, chopped
  • 1 14 oz. can diced tomatoes
  • 1 teaspoon herbs de Provence
  • 1 bay leaf
  • 6 cups drained cooked white beans (2 14.5 – ounce cans, rinsed and drained)
  • 5 cups low-sodium, vegetable stock
  • 1 cup dry white wine
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  1. In a stockpot, heat the olive oil over medium-low heat.  Saute the onions, carrots, celery and garlic for 5 minutes.
  2. Add the vegetables, beans, herbs and stock.  Bring to a boil.  Reduce heat, add wine, salt and pepper.  Simmer 20 minutes.

Yields: 8 1-cup servings


3 thoughts on “French Provencal White Bean Soup

  1. It’s just soup weather isn’t it? I have three soups on the docket for this week, and I’m looking forward to all of them. This one looks wonderful. It reminds me of a white bean and rosemary soup that I make (you puree half the soup so it seems extra creamy) but with extra vegetables which is always a win with me! Thanks for posting.

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