Warm White-Bean and Vegetable Potage with Crusty Bread and Cornichons

Serves 4

Ingredients

• 1 cup dried white beans
• 2 medium carrots
• 2 medium leeks
• 2 celery stalks
• 6 cups chicken stock
• 2 tbsp butter
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• 12 cornichons
• 4 thick slices crusty bread

Instructions

1. 1Soak the white beans overnight or use quick-soak method; drain.
2. 2Chop the carrots, leeks, and celery into small pieces.
3. 3Melt the butter in a large pot over medium heat, add the chopped vegetables and cook 5 minutes until beginning to soften.
4. 4Add the drained beans, chicken stock, thyme sprigs, bay leaf, and salt; bring to a gentle simmer.
5. 5Cover and cook at a low simmer for 30 minutes until beans and vegetables are very tender.
6. 6Remove thyme and bay leaf, mash half the beans and vegetables with a spoon to thicken the potage, adjust seasoning, and serve warm with crusty bread and cornichons on the side.