Directions:
- In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through. Yield: 12-14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81 Kcal (339 kJ) | ||
| Calories from fat | 35.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 6% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 2% | |
| Sodium | 516.43mg | 22% | |
| Potassium | 145.8mg | 3% | |
| Total Carbs | 7.95g | 3% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 72.92 Kcal (305 kJ) | ||
| Calories from fat | 31.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 6% | |
|---|---|---|---|
| Cholesterol | 6.54mg | 2% | |
| Sodium | 464.89mg | 22% | |
| Potassium | 131.25mg | 3% | |
| Total Carbs | 7.16g | 3% | |
| Sugars | 1.69g | 8% | |
| Dietary Fiber | 1.52g | 7% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 7.1mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 76.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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