Chicken and White Bean Stew

Categories: chicken|soup|stew|beans
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:

8	Roma tomatoes, peeled, halved, seeded ,diced
2 1/2 tbsp	extra-virgin olive oil
2 tsp	chopped fresh thyme
3/4 tsp	salt
1/2 tsp	freshly ground black pepper
1 cup	chopped onion
8 cloves	garlic, minced
3/4 cup	chopped carrots
3/4 cup	chopped celery
45 ounces	great Northern beans, cooked, rinsed and drained
6 cups	vegetable broth, low-sodium
2	whole chicken breasts, 4 lobes total

Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.)

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