White Beans & Chicken Tomato Soup

I am so proud of this recipe using the Costco roasted chicken. It is the shortest way to prepare this excellent soup. The white beans soaked overnight and simmered in chicken broth is much better tasting than using canned beans. Any kind of white beans will work for this recipe. This soup can be made without chicken for vegans. Also, this recipe can be made in a crockpot for  busy moms. I experimented with many recipes for making bean soup, and this is totally a comfort food in a winter day.

Ingredients:
1 cup dried white beans, soaked overnight and drained

3 cups cut up roasted chicken
5 cups chicken broth
1 can of stewed tomatoes
1 carrot, chopped
1 cup celery, chopped
1 sprig fresh rosemary
A few sprigs fresh thyme 
2 garlic cloves, minced
1/2 white onion, chopped
1 fresh  bay leaf
Salt and black pepper to taste
Coconut oil or olive oil for sautéing

Garnish: chopped basil or parsley; freshly grated Parmesan cheese

Directions:
In a heavy pot, heat oil and add chopped onion, garlic, carrot, and celery. Sauté over medium heat until the onion, carrot, and celery are translucent.

 Add fresh rosemary, thyme, bay leaf, soaked beans, tomatoes, and chicken broth. Raise heat to high and bring to boil. Reduce heat to simmer and cover.

Stirring frequently, season with salt and pepper. Cook until the beans are tender (about 2 hour).Discard the bay leaf, rosemary stems. Remove half of the soup and place in a blender. Blend until smooth and pour back into the pot.

 Add chicken and heat thoroughly. Remove the bay leaf and discard. Ladle the soup into a serving bowl. Sprinkle with chopped basil or parsley. Place freshly grated Parmesan cheese on top, if desired.