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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 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.
6
5 1 5 5
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) onions, cut into small cubes 1/2 cup (125 mL) celery, cut into small cubes 1/2 cup (125 mL) carrots, 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
1 Vote
6
White Bean Soup
0:15
Preparation
2:10
COOKING
10:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 cups
    (500 mL)
    dry white beans
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    BELLE GROVE WHOLE WHITE MUSHROOMS 454 g, PRODUCT OF ONTARIO GREEN FRENCH BEANS 400 g, PRODUCT OF MEXICO OR GUATEMALA ORGANIC ATTITUDE SALADS 142 g, PRODUCT OF U.S.A.

    BELLE GROVE WHOLE WHITE MUSHROOMS 454 g, PRODUCT OF ONTARIO GREEN FRENCH BEANS 400 g, PRODUCT OF MEXICO OR GUATEMALA ORGANIC ATTITUDE SALADS 142 g, PRODUCT OF U.S.A.

    2 for $5.00

    SELECTED VARIETIES

  • 4
    thick slices of ham
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    Flyer Deals  (3)
    THE DELI-SHOP EXTRA LEAN SMOKED HAM

    THE DELI-SHOP EXTRA LEAN SMOKED HAM

    $5.99 ea.

    SELECTED VARIETIES 675 g

    MASTRO TUSCANY OR ROSEMARY HAM

    MASTRO TUSCANY OR ROSEMARY HAM

    $9.89 /lb

    DELI SLICED 2.18/100 g

    SAN DANIELE MORTADELLA, MASTRO CAPOCOLLO OR PROSCIUTTO COTTO

    SAN DANIELE MORTADELLA, MASTRO CAPOCOLLO OR PROSCIUTTO COTTO

    $6.99 /lb

    DELI SLICED SELECTED VARIETIES 1.54/100 g

  • 1/2 cup
    (125 mL)
    leek, cut into small cubes
  • 1/2 cup
    (125 mL)
    onions, cut into small cubes
  • 1/2 cup
    (125 mL)
    celery, cut into small cubes
  • 1/2 cup
    (125 mL)
    carrots, 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
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    Flyer Deal  (1)
    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE, LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY, ORGANIC SWEET PEPPERS 2 PK, PRODUCT OF MEXICO OR ORGANIC POTATOES 3 lb, RED, RUSSET OR YELLOW FLESHED

    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE, LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY, ORGANIC SWEET PEPPERS 2 PK, PRODUCT OF MEXICO OR ORGANIC POTATOES 3 lb, RED, RUSSET OR YELLOW FLESHED

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE

  • 6
    boneless chicken thighs, cut into thin strips
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    FRESH CHICKEN LEG QUARTERS VALUE PACK

    FRESH CHICKEN LEG QUARTERS VALUE PACK

    $1.29 /lb

    2.84/kg

    FRESH PORK SIDE RIBS VALUE PACK

    FRESH PORK SIDE RIBS VALUE PACK

    $1.99 /lb

    CENTRE CUT REMOVED 4.39/kg


  • salt and pepper
  • 1/2 cup
    (125 mL)
    grated Parmesan
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    Flyer Deal  (1)
    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    DELI CUT 2.84/100 g

  • 5 cups
    (1 1/4 L)
    kale leaves, chopped
  • broth (to add on day of cooking:


    Flyer Deal  (1)
    SAVE $1.70
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    $1.29 ea.

    480 - 900 ml, SELECTED VARIETIES

  • 7 1/2 cups
    (1 8/10 L)
    chicken stock
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    Flyer Deal  (1)
    SAVE $1.70
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    $1.29 ea.

    480 - 900 ml, SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR COCONUT OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR COCONUT OIL

    $4.99 ea.

    500 ml 250 g, 375 g SELECTED VARIETIES

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.

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