2 slices pancetta 1/4-inch (1/2-cm) thick, cut into small pieces
1 onion, finely chopped
2 tablespoons (30 ml) olive oil
2 Toulouse sausages, poached and sliced
2 cloves garlic, finely chopped
5 cups (1.25 litres) chicken broth, approximately
2 carrots, sliced
1 bay leaf
1 sprig fresh thyme
1 can 19 oz (540 ml) white beans, rinsed and drained
1 can 14 oz (398 ml) diced tomatoes, drained
1 cup (250 ml) cooked chicken or duck pieces (see note)
3 tablespoons (45 ml) chopped parsley
Salt and pepper
In a saucepan, brown the pancetta and onion in the oil. Add the sausage and garlic. Continue cooking for 1 minute. Add the remaining ingredients, except for the chicken and parsley. Bring to a boil. Simmer for about 15 minutes or until the carrots are tender. Remove the bay leaf and thyme. Add the chicken and parsley. Add broth as needed. Adjust the seasoning.
Serve with toasted bread.
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