Chicken and Vegetable Bean Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Fennel, tomatoes, and rosemary lend a Mediterranean note to this bean soup. Serve it with focaccia and a crisp green salad, with gelato for dessert. This hearty recipe can easily be made into a tasty meatless version by omitting the chicken. Ingredients:
1 cup dried great northern beans |
6 cups water |
1 cup chopped onion |
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces |
2 medium carrots, chopped |
2 garlic cloves, minced |
2 tablespoons snipped fresh parsley |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
4 1/2 cups chicken broth |
2 1/2 cups cooked chicken (shredded or chopped) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
Directions:
1. Rinse beans; drain.
2. In a large saucepan, combine beans and the 6 cups water.
3. Bring to boiling; reduce heat.
4. Simmer, uncovered, for 10 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain and rinse beans.
8. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
9. Place beans atop vegetables.
10. Pour chicken broth over all.
11. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
12. If using low-heat setting stir in chicken and tomatoes.
13. Cover and cook for 30 minutes longer or until heated through on high-heat setting.
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