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Provencal 03

Make Provencal 03 at home with Garlic Chopped, Extra Virgin Olive Oil, Red Skinned Potatoes, Tomatoes, and Chicken Tenders Diced. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 clove
• 2 tbsp
• 1 1/2 lb
• 1 can
• 1 lb

Method (preview)

1. 1

   One medium soup pot preheated over medium high heat.

2. 2

   While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil.

3. 3

   Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice.

4. 4

   Season all the veggies with salt and pepper and herbes de Provence.

5. 5

   Cook the veggies together 5 minutes.

6. 6

   While they cook, cut potatoes into thin wedges.

7. 7

   Add wine to vegetables and reduce a minute or so.

8. 8

   Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.

9. 9

   Bring to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through.

10. 10

    Serve in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table.

11. 11

    Top soup with chopped parsley and pass crusty bread at the table.