|Chicken & Bean Soup
1 cup dry great northern beans
6 cups water
1 cup onion, chopped
1 medium fennel bulb, cut into 1/2-inch pieces
2 medium carrots, chopped
2 cloves garlic, minced
2 tablespoons dried rosemary, crushed
1/4 teaspoon black pepper
4-1/2 cups chicken broth
2-1/2 cups cooked chicken, chopped or shredded
1 14-1/2-ounce can diced tomatoes, undrained
Rinse beans and drain. In a large saucepan, combine beans and the 6 cups of water. Bring to a boil; reduce heat and simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a crockpot, combine onion, fennel, carrots, garlic, parsley, rosemary and pepper. Place beans on top of the vegetables and pour chicken broth over all ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Before serving, if you used the low setting, turn to high setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated throughout.