Tuscan Chicken & White Bean Stew

Ingredients

• 3 cubes chicken bouillon
• 2 cups cooked, diced chicken thighs
• 2 fennel
• 2 tbsps fresh rosemary
• 1 tsp olive oil
• 4 cloves garlic
• 1 medium onion
• 28 oz canned tomatoes
• 2 large yellow bell peppers
• 8 fl oz dry white wine
• 6 cups water
• 16 oz great northern beans

Directions

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