White bean provencal soup with thyme |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) olive oil |
1-2 ounce(s) pancetta chopped |
2 cup(s) onions chopped |
2 cup(s) celery chopped |
6 clove(s) garlic minced |
8 cup(s) chicken stock |
1 28 ounce(s) can crushed tomatoes |
2 can(s) cannelini beans -- 14.5 oz each drained |
2 tablespoon(s) herbes de provence |
2/3 cup(s) yellow split peas |
1 pound(s) chicken pieces bone in |
1 tablespoon(s) parsley |
Directions:
1. In a large stock pot, heat oil and add pancetta. Saute for about 3-5 minutes.
2. Add onions, celery and garlic. Saute 3-5 minutes.
3. Add chicken stock, beans, peas, chicken, tomatoes and spices. Bring to boil.
4. Reduce heat and cover. Simmer 3 hours, stirring occasionally. Remove chicken and pull meat from bone and stir meat back into pot.
5. Serve with crusty sourdough.
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