Country Bean Soup

This Country Bean Soup is a healthy variation of the tradition version served in France. This recipe includes roast chicken and canned chickpeas in place of the duck and white beans that, in the original version, are cooked in duck fat.

french country bean soupPrep Time: 15 min
Cook Time: 35 min
Ready In: 50 min

Servings: 8

2 tbsp Olive Oil
1 Carrot, cut in half-moons
1 Rib Celery, sliced
1 small Onion, chopped in bite-size pieces
1 small Leek, chopped in bite-size pieces
3 outer leaves Savoy Cabbage, rolled and cut in ½-inch strips
4 cups fat-free, reduced sodium Chicken Broth
1 tsp dried Thyme
1 garlic clove, chopped
2 cups Squash (e.g. butternut), peeled and diced
1 can (15 oz) Chickpeas or White Beans, rinsed and drained
1 cup cooked Chicken cut in bite-size pieces (optional)

Heat oil in medium Dutch oven or large, deep saucepan. Sauté carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.
Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)

Tips & Notes
During the heat of summer, the simple clarity of Italian food, the sweet-sour pungency of Southeast Asian dishes, and the spicy yet cooling effect of Indian food are especially refreshing.
Now, as the weather cools down, the flavors and mood of another kind of cooking come to mind.
Hefty soups and stews drive out the damp chill. Complete dinners made in one pot, also you to take advantage of the seasonal vegetables available at a local market.
Garbure, a duck with cabbage and bean soup from Southwestern France, has been modified to include ingredients readily on hand. This recipe uses diced winter squash, particularly Kabocha, which has a creamy quality reminiscent of egg yolk, and helps replace the richness of the duck fat.
Using the dark green outer leaves from sweet Savoy cabbage will enhance the flavor, too. So would making a supply large enough to serve it several times, which concentrates the flavors of this country soup every time you reheat it.

Nutritional Information Per Serving
Calories: 123
Total Fat: 4g
Saturated Fat: less than 1g
Carbohydrate: 19g
Protein: 5g
Dietary Fiber: 4g
Sodium: 464mg

Source: AICR

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