Provencal bean soup with chicken?
I am enamored of the Provencal bean soup mix that has previously been marketed under the Bean Cuisine label. The mix included beans and herbs to which other fresh ingredients were added and cooked. Unfortunately, this product is no longer available. I am looking for a similar recipe which included among other ingredients dried white beans, chicken, onions, diiced tomatoes, celery, chicken stock and unknown dried herbs which I suspect include thyme, and perhaps sage, basil and other ingredients. Does anyone have a recipe that may resemble this?
It sounds like a classic vegetable soup, similar to the one recorded in Jacques Medecin's "Cuisine Nicoise", to which chicken has been added. The basic recipe is roughly thus:
"Soak dried white beans, then boil before putting into the soup. Dice carrot, turnip, zucchini, and potato. Slice chard tops, leeks, garlic, and onions. Peel, seed, and chop tomatoes, and leave them to drain. Saute the onions in olive oil, then add leeks, garlic, and tomatoes and reduce. Add the rest of the fresh vegetables, the white beans, and parsley, sage, and basil. Add 3 quarts of hot water, bring to the boil, and simmer for 25 minutes. Then add rice or macaroni, correct seasoning, and add more hot water if necessary. Cook another 20 minutes and serve with grated Parmesan." Does this sound about right, except for the addition of chicken and using chicken stock instead of plain water?
Chop 4 slices of good quality bacon and cook over medium-low heat until tender crisp. Add 2 finely chopped carrots, 2 minced cloves of garlic, 1 small minced onion, 1 - 2 tablespoons olive oil and cook over medium-low heat for two or three minutes. Add 1/2 teaspoon oregano, 1/2 teaspoon rosemary, 1/2 teaspoon basil and 1 1/2 tablespoons of tomato paste and stir until all combined. Stir into one quart of chicken stock along with 1 cup of Great Northern beans (use more if you like) that have been washed and examined for removal of gravel, etc.. Reduce heat and simmer until beans are tender. Add 2 cups of chopped spinach. Cook until spinach is tender; about 3 minutes. Serve topped with chopped parsley.
I've made this one a couple times with turkey bacon and sans bacon just added a pinch of smoked sea salt. If I recall it was really good with a little extravsalt and smoked chipotle as well. I poached and shredded the chicken to prevent it from getting tough and simmered it for awhile.
I also LOVED that soup & the recipe on the back of the package. Below is the Recipe from the back of the package. Just use about a pound of dried white beans & Herbs de Provence as the spices. I hsve found that different companies Herbs de Provence vary greatly. Just keep trying to you find one you like. or make your own. I know I like the ones that use rosemary & not too much chervil & no fennel seeds. I like the ones that use rosemary & lavender. when you mix yourself some Herbs de Provence or make your own then put a handful in. I also sometimes add extra tomato & sometimes I add carrots.
White Bean Provencal Soup
2 tablespoons olive oil
2 cups onions, chopped
2 cups celery, chopped
3 teaspoons garlic (6 cloves), minced
2 14.5 ounce cans chicken broth
1/2 cup white wine
1 14.5 ounce can tomatoes, diced
1 pound boneless, skinless, chicken breasts
4 cups water
1 package Bean Cuisine White Bean Provencal Soup (Substitute with about 1lb of dried white beans. I usually mix navy, great northerns & baby limas.
In a large stockpot, saute' onions, celery & garlic in olive oil. Add water, chicken broth, wine, beans, spice packet contents, tomatoes, and chicken. Bring to boil, simmer, covered, for 2 1/2 to 3 hours or until beans are tender. Just before serving, shred or cut chicken pieces; chicken will fall apart easily in soup. Salt and pepper to taste. * Add water during cooking time if soup becomes too thick.