Tuscan Chicken & White Bean Stew

Ingredients

• 3 cubes chicken bouillonNutrition
• 2 cups cooked, diced chicken thighsNutrition
• 2 fennelNutrition
• 2 tbsps fresh rosemaryNutrition
• 1 tsp olive oilNutrition
• 4 cloves garlicNutrition
• 1 medium onionNutrition
• 2 large yellow bell peppersNutrition
• 8 fl oz dry white wineNutrition
• 6 cups waterNutrition
• 28 oz canned tomatoesNutrition
• 16 oz great northern beansNutrition

Directions

1. 1Soak beans overnight in water.
2. 2Put beans, water, cooked chicken and bouillon in large pot, bring to boil, lower heat and simmer until beans are soft about 1 1/2 hours.
3. 3Slice fennel bulb, onions and peppers in strips.
4. 4Heat 1 teaspoon of olive oil in a large pan and cook vegetables and crushed garlic cloves until crisp tender.
5. 5Add vegetables, can of tomatoes, white wine and chopped fresh rosemary to pan with beans and chicken.
6. 6Heat to boiling, decrease heat and simmer 20 minutes. Salt and pepper to taste.

Nutrition per serving

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