White Bean Provencal Soup
I love soup. I love soup so much that I still make it when it’s 85° outside, like yesterday when I made this delicious White Bean Provencal Soup. Often when the rest of the country experiences miserable bone chilling weather, we experience a heatwave. This occurred a few weeks ago when I warmed the house making my Beef Bourguignon when it was in the 90s. Hopefully by Christmas, it will be cold again . . . ok ok, cool again.
I prefer brothy soups and thus live in a house divided. My husband’s idea of soup is anything with heavy cream and his favorite is New England Clam Chowder, which I do not make because Santa Monica Seafood makes it so good. I rarely get him to try my brothy soups, with one exception Veggie Beef Soup, which he does love just because it has short ribs in it. I found this Provencal soup recipe in my mother’s old recipe box and it brought back those memories of trudging home from school in that miserable bone chilling weather and a bowl of my mom’s soup made it seem like 85 °. Soup makes everything better.
• 1-2 ounces pancetta – chopped
• 1 pound chicken pieces – bone-in
• 2 14.5 ounce cans Cannellini beans – drained
• 2/3 cups yellow split peas – such a pretty color
• 2 tablespoons Herbes de Provence
• 1 tablespoon parsley
• 8 cups chicken stock
• 2 cups onions – chopped
• 2 cups celery – chopped
• 6 cloves garlic – minced
• 1 28 ounce can crushed tomatoes
• 2 tablespoons olive oil
In a large stock pot, heat oil and add pancetta. Saute for about 3-5 minutes.
Add onions, celery and garlic. Saute 3-5 minutes.
Add chicken stock, beans, chicken, tomatoes and spices. Bring to boil.
Reduce heat and cover. Simmer 3 hours, stirring occasionally. Remove chicken and pull meat from bone and stir meat back into pot.
Serve with crusty sourdough.