White bean provencal soup with mashed potatoes
White beans sometimes carry the connotation of being boring. I prefer to view them as a delicious, blank culinary canvas, though. For one, I think their creamy texture is nothing short of addictive; it adds a velvety mouth-feel to any dish, without adding any fat. Combine that with the fact that they’re a great source of inexpensive protein and they’re almost impossible to cook wrong. This herbed white bean soup recipe is punched up with classic Provencal spices to delicious effect.
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- 1 pound(s) dried white beans,(Navy, great northern, canellini sorted and rinsed
- 4 cup(s) chicken stock
- 2 cup(s) water
- 1 cup(s) chopped country ham
- 3/4 cup(s) chopped carrots
- 3/4 cup(s) chopped yellow onion
- 2 clove(s) garlic crushed and chopped
- 2 teaspoon(s) dried parsley
- 1 1/4 teaspoon(s) rubbed sage
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1/4 teaspoon(s) crushed rosemary
- 1/8 teaspoon(s) dried basil (pinch)
- 2 small golden potatoes cooked and mashed (about 2/3 cup)
- Cover the beans with 1 inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour.
- Drain the beans, place them in a large saucepan, and add the chicken stock, water, ham, carrots, onions, and seasonings to the pan. Bring the mixture to a simmer over low heat and allow the soup to cook for 90 minutes to 2 hours, until the beans are tender. Add the mashed potatoes and simmer the soup for an additional 5 minutes. Serve hot.
- This herbed white bean soup makes 8 to 10 servings.
This recipe is a personal recipe added by PeggyCourtright and has not been tested or endorsed by MyRecipes.
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White bean provencal soup with mashed potatoes Recipe at a Glance
- COURSE: Soups/Stews