PROVENCAL VEGETABLE SOUP

Provencal Vegetable Soup image

This soup is flavorful and satisfying, yet still very healthy.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 17

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
Ì‡ teaspoon finely chopped rosemary leaves
1/2 teaspoon finely chopped thyme leaves
2 large carrots, peeled and cut into Ì‡-inch dice
2 medium all-purpose potatoes, peeled and cut into Ì‡-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

Steps:

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; sautÃ© 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.

Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g

*** Explore more Provencal Vegetable Soup Recipes »

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