Cassoulet Soup
Cassoulet Soup
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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