- Olive oil - White onion - Garlic cloves - Carrots - Zucchini - Roma tomatoes - Potatoes - White beans - Tomatoes - Tomato paste - Kale - Herbes de Provence - Chicken Bouillon cube - Water
First, heat your olive oil with the onions and garlic. Then, add in the carrots and the sliced chicken sausage. Allow to cook for a couple minutes, stirring frequently and making sure the onions do not stick.
Now, add in the zucchini, tomatoes, white beans and potatoes. Top with the can of diced tomatoes, herbes de Provence, tomato paste and kale.
Pour in 12 cups of water or chicken stock. If you are using water, only add the bouillon cube once the water has started to simmer. Stir well.
Allow the soup to simmer over medium to medium-low for 20 minutes, stirring every 5 minutes or so, making sure nothing sticks to the bottom of the pot.
ROSEMARY GARLIC ROASTED POTATOES
LE CHEF'S FRENCH ONION SOUP GRATINÉE