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Tuscan White Bean and Chicken Soup
Ingredients
Great Northern beans, rinsed1 Tbsp. Fresh Thyme extra virgin olive oil
1 medium yellow onion, chopped
2 celery stalks, chopped
2 medium carrots, sliced
1 (14.5 oz.) can Fresh Thyme petite diced tomatoes with garlic and olive oil, undrained
1 tsp. minced garlic
1 tsp. Fresh Thyme Italian seasoning
1 tsp. Fresh Thyme fine sea salt
1/4 tsp. freshly cracked black pepper
6 cups chicken stock
2 cups shredded, cooked chicken
1/4 cup chopped flat-leaf parsley
Instructions
1. In a large bowl, cover beans with 2 quarts water. Soak 8 hours or overnight*. Drain water and rinse thebeans.
2. In a multifunction electric pressure cooker, use the sauté setting to heat oil for 2 minutes. Add onion,
celery, and carrots. Cook and stir for 5 minutes, stirring frequently. Turn off cooker. Stir in soaked
beans, tomatoes, garlic, Italian seasoning, salt, black pepper, chicken stock, and chicken.
3. Lock the lid in place and close pressure release valve. Pressure-cook on high for 15 minutes. Turn off
the multifunction electric pressure cooker and quick-release the pressure. Carefully remove the lid.
Stir in the parsley.
4. *Quick soak: In a large saucepan, place beans in 2 quarts water. Bring to a boil over medium-high
heat. Reduce heat to a simmer and cook for 5 minutes. Remove from heat and let stand for 1 hour.
Drain water and rinse beans.
5. In the Slow Cooker
6. Cook time: 4 or 8 hours: Follow Step 1. In a 6-quart slow cooker, combine onion, celery, carrots,
beans, tomatoes, garlic, Italian seasoning, salt, black pepper, chicken stock, and chicken. Cover; cook
for 4 hours (high) or 8 hours (low). Stir in parsley