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French Country Soup

Ingredients

• 8 ounces dried navy, Great Northern, or cannellini (white kidney) beans
• 1 pound lean beef or lamb stew meat, cut into 3/4- to 1-inch pieces
• 4 cups reduced-sodium chicken broth
• 2 medium carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 large onion, cut into thin wedges
• 1 cup dry white wine
• 6 cloves garlic, minced
• 3 bay leaves
• 1 1/2 teaspoons dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Rinse beans.
2. Drain.
3. Place beans in a Dutch oven.
4. Add enough water to cover beans by 2 inches and simmer, uncovered, for 10 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain and rinse beans.
8. In a slow cooker combine beans and remaining ingredients.
9. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
10. Discard bay leaves.

Attribution