Chicken & White Bean Soup
Introduction
Don’t let the picture fool you; this is actually really flavorful and delicious. It’s also easy to make and packed with protein and fiber. We are going to use 1:1 veggie broth and water so that the broth doesnโt overpower the rest of the soup. If youโve never cooked with leeks, you want to cut off the roots at the bottom and only use the white part, up until where the leaves start to spread out. Make sure to clean it well, too! Leeks like to gather dirt between their layers like nothing else. As for the white wine, just use whatever you have on hand; itโs not much we need.
Total Time: 2 โ 2ยฝ hours
Ingredients
1ยฝ lbs. golden potatoes, diced
4 leeks, cleaned and chopped
2 celery ribs, diced
2 15 oz. cans cannellini beans, rinsed
1ยฝ lbs. chicken pieces
1 lb. orzo
7 cups vegetable broth
7 cups water
ยฝ cup white wine
3 Tbsp. garlic, minced (about 6 cloves)
3 Tbsp. fresh rosemary, minced (about 3 tsp. dry)
3 Tbsp. lemon juice
3 tsp. dry tarragon
1 tsp. salt
1 tsp. black pepper
Olive oil
Instructions
โข In a soup pot, heat a couple Tbsp. of olive oil over med-high heat and sautรฉ the leeks and celery for about 10 minutes.
โข Add the garlic, rosemary, and tarragon and continue to sautรฉ for another couple of minutes.
โข Add all other ingredients (except for the pasta), and simmer for about 1ยฝ hours, covered.
โข Once the potatoes are fork tender (i.e., you can easily stab them with a fork), add in the pasta and continue to simmer until the pasta is cooked. (the pasta will absorb a good bit of the liquid)
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