Héloïse Brion’s winter soup | Taste of France®

Ingredients

• 2 carrots
• 1 leek (white part only)
• Extra virgin olive oil
• 1 large pinch dried oregano
• 9 oz 250 g chicken breast, cut into 1¼ in (3 cm) pieces
• 1 yellow onion (finely chopped)
• 1 garlic clove (finely chopped)
• 1½ qt 1.5 l water
• 2 bouillon cubes (chicken or vegetable)
• 9 oz 250 g cooked red haricot beans
• 9 oz 250 g cooked white haricot (navy) beans
• 3 scallions (thinly sliced)
• 9 oz 250 g baby spinach
• Salt and freshly ground pepper
• 3 –4 thick slices country bread
• Fleur de sel
• Dried herbs and/or spices of your choice (seeds)
• or ground (cumin, fennel, coriander, oregano, etc.)
• Generous ¼ cup (1 oz/30 g grated Parmesan)
• Freshly ground pepper
• 2 –4 tbsp basil pesto (store-bought or homemade)
• Parmesan