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White Bean Soup 2015-09-29 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 Metro

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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

Rate this recipe

2 Votes

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

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SELECTED VARIETIES, DELI SLICED, 2.20/100 g

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

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BONELESS SKINLESS 24.23/kg

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

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1 L

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

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