Skip to content
METRO ONLINE GROCERY
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage
Go back to homepageGo back to homepage
Search products, recipes and articles
FRFAQ
Back to Recipes

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

My cart ( product)

Your cart is empty…

Shop Now Deals
Free shipping immediately activated upon purchase !
Subtotal:
Minimum amount not reached
Modify my cart
Important!

Are you sure you want to empty your cart?

Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Fast checkout

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Delivery

nullnull, null, null

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
White Bean Soup https://www.metro.ca/userfiles/image/recipes/soupe-repas-aux-haricots-blancs-10338.jpg PT15M PT2H10M PT10H25M
Soak beans on countertop in a large bowl of room-temperature water for 8 hours. Drain and rinse.Cut bacon slices into pieces, place in a small freezer bag and seal.Place leek, onions, celery, and carrots in a freezer bag and seal.In a large freezer bag, place soaked beans, garlic and lemon peel.Season chicken strips with salt and pepper, then place in a freezer bag along with bay leaves and rosemary. Remove as much air as possible from bag and seal.Place Parmesan in small bag and seal.Place kale in a large freezer bag.Add bag with Parmesan, then remove as much air as possible from large bag and seal.Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the soaked beans and the two small bags with the bacon and veggies, “2/3” on the second bag containing the chicken, and “3/3” on the third bag containing the kale and the bag with the Parmesan. Place in freezer.Thaw bag 2/3 (containing the chicken) in the refrigerator.Cook the other ingredients right out of the freezerOpen bag with beans and remove smaller bags of bacon and vegetables.Heat olive oil in a large pot and add bacon. Add vegetables and cook until soft. Add beans and herbs from bag 1/3.Add stock and bring to a boil.Add chicken strips along with bay leaves and rosemary, cover, and simmer for 2 hours.Keep bag 3/3 in the fridge.Remove rosemary springs, lemon peel and bay leaves. Season to taste.Add kale and cook 5 minutes more.Garnish with Parmesan.
6
3 2 4 3
2 cups (500 mL) dry white beans 4 thick slices of ham 1/2 cup (125 mL) leek, cut into small cubes 1/2 cup (125 mL) onion, cut into small cubes 1/2 cup (125 mL) celery, cut into small cubes 1/2 cup (125 mL) carrot, cut into small cubes bay leaves 2 garlic cloves, chopped 2 sprigs of rosemary peel of 1/2 lemon, cut into 3 or 4 pieces 6 boneless chicken thighs, cut into thin strips salt and pepper 1/2 cup (125 mL) grated Parmesan 5 cups (1 1/4 L) kale leaves, chopped
White Bean Soup

White Bean Soup

Rate this recipe
2 Votes
6
servings
0:15
Preparation
2:10
COOKING
10:25
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    dry white beans
  • 4
    thick slices of ham
  • 1/2 cup
    (125 mL)
    leek, cut into small cubes
  • 1/2 cup
    (125 mL)
    onion, cut into small cubes
  • 1/2 cup
    (125 mL)
    celery, cut into small cubes
  • 1/2 cup
    (125 mL)
    carrot, cut into small cubes

  • bay leaves
  • 2
    garlic cloves, chopped
  • 2
    sprigs of rosemary

  • peel of 1/2 lemon, cut into 3 or 4 pieces
  • 6
    boneless chicken thighs, cut into thin strips

  • salt and pepper
  • 1/2 cup
    (125 mL)
    grated Parmesan
  • 5 cups
    (1 1/4 L)
    kale leaves, chopped

  • broth (to add on day of cooking:

  • 7 1/2 cups
    (1 8/10 L)
    chicken stock
  • 2 Tbsp.
    (30 mL)
    olive oil
Imprimer ma sélection

Preparation

Soak beans on countertop in a large bowl of room-temperature water for 8 hours. Drain and rinse.

Cut bacon slices into pieces, place in a small freezer bag and seal.

Place leek, onions, celery, and carrots in a freezer bag and seal.

In a large freezer bag, place soaked beans, garlic and lemon peel.

Season chicken strips with salt and pepper, then place in a freezer bag along with bay leaves and rosemary. Remove as much air as possible from bag and seal.

Place Parmesan in small bag and seal.

Place kale in a large freezer bag.

Add bag with Parmesan, then remove as much air as possible from large bag and seal.

Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the soaked beans and the two small bags with the bacon and veggies, “2/3” on the second bag containing the chicken, and “3/3” on the third bag containing the kale and the bag with the Parmesan. Place in freezer.

Thaw bag 2/3 (containing the chicken) in the refrigerator.

Cook the other ingredients right out of the freezer

Open bag with beans and remove smaller bags of bacon and vegetables.

Heat olive oil in a large pot and add bacon. Add vegetables and cook until soft. Add beans and herbs from bag 1/3.

Add stock and bring to a boil.

Add chicken strips along with bay leaves and rosemary, cover, and simmer for 2 hours.

Keep bag 3/3 in the fridge.

Remove rosemary springs, lemon peel and bay leaves. Season to taste.

Add kale and cook 5 minutes more.

Garnish with Parmesan.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
Related Recipes
White Beans and Dark Chocolate Blondies

Recipe

White Beans and Dark Chocolate Blondies

#{recipe.total.time}

55 MINS

Salad of white beans and tuna

Recipe

Salad of white beans and tuna

#{recipe.total.time}

35 MINS

Braised Chicken with White Beans and Green Cabbage

Recipe

Braised Chicken with White Beans and Green Cabbage

#{recipe.total.time}

40 MINS

See More Suggestions