Bean Soup

Ingredients

• 🍗8 cups Chicken Stock or Broth
• 🫘4 cans Cannellini Beans
• 🧄2 tbsp Garlic
• 🫒1/4 cup Olive Oil
• •2 Rosemary Sprigs
• •3 Carrots peeled and diced
• 🥒2 Celery Stalks diced
• 🧅1 Small sweet onion diced
• 🧂1 Yellow pepper seeded and diced
• 🧂1 Red pepper seeded and diced
• 🍅4 Roma tomatoes diced
• 🍗2 cups Shredded Chicken
• 🧀1/2 cup Shredded Italian cheese blend
• •1/4 cup Fresh Basil chopped
• •1 tsp Ground Sage
• 🧂1 tsp Crushed Red Pepper
• 🧂Kosher Salt
• •1 Baguette

Instructions

1. 1Drain and rinse the cannellini beans and place them in a large pot. Cover the beans with 3 cups of chicken broth and add rosemary, bay leaves and kosher salt. Cover and cook, stirring often, for an hour or until the beans begin to fall apart.
2. 2While the beans are cooking, prep your vegetables and shred the chicken.
3. 3When the beans are done, remove the bay leaves and rosemary before pouring them into a bowl and rinsing the pot. Place the pot back onto the stove and add the olive oil. Toss in the carrots, celery, onions, peppers, tomatoes and garlic. Mix in the ground sage and allow to cook down for approximately 20 minutes.
4. 4While the vegetables are cooking, transfer the beans to a blender or food processor and purée until smooth; adding about 1 cup of chicken broth for a silky texture. Place the purée back into the pot with the vegetables, shredded chicken and the remaining chicken broth, stir well to combine. Season with red pepper flakes and more salt if needed.
5. 5Allow the soup to simmer for 10-15 minutes before stirring in the cheese blend and fresh basil.
6. 6Serve immediately topped with more cheese and your favorite baguette.