White Bean Soup Recipe

Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt. Serve immediately or cool and freeze in a freezer container for up to 3 months. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.