A very rich and filling soup suitable for a cold winter evenings, or even for a light lunch. Relatively long preparation, with preliminary preparations before cooking the soup itself, but the special rich taste is worth the investment.
1 whole chicken
1 cup white beans
2 carrots cut into thin circles
2 leeks cut into thin circles
5 cups water from cooking the chicken
2 tbsp olive oil
1/2 teaspoon dry sage
1 flat tablespoon Italian spice mix
Salt and pepper
Soak the beans for eight hours in water.
Place in a small saucepan, bring to a boil and cook for 2 hours.
Place the whole chicken in a saucepan with water, bring to a boil and cook for half an hour.
Remove the chicken and keep 5 cups of the water.
Remove the skin from the chicken, peel the meat from the bones, and crumble it into small pieces.
Making the Soup
Heat the oil in a saucepan and steam the carrots and leeks while stirring until softened – about 10 minutes.
Add the spices, mix well and steam for another 2 minutes.
Add all the other ingredients, bring to a boil and cook until the carrots are ready.
Taste, improve seasoning and serve.