(POSTED: February 25, 2007)

Chicken and Vegetable Bean Soup

 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.

1  cup dry 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  cloves garlic, 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 shredded or chopped cooked chicken
1   14-1/2-ounce can diced tomatoes, undrained
1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water.
Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel,
carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all. 

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes.
Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
Source:  www.bhg.com

  Candied Almond Cranberry Bark Holiday Recipes
  Rarebit Sauce with Roasted Vegetables Vegetarian
  Sticky Pear Pudding With Caramel Sauce Desserts
  Tropical Chicken on Sugarcane Skewers Appetizers
  Classic BBQ Caesar Beverages
  Strawberry Orange Pavlova Desserts
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2015 eDining.ca Website design by Cossette East