Cassoulet Soup
Cassoulet Soup
Ingredients
- 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
Instructions
- 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.
Cassoulet Soup