Italian Chicken Soup (With Kidney Beans) - cooking recipe

Ingredients

4 chicken breast halves (bone in)
1 onion, halved
1 carrot, quartered
3 stalks celery & leaves, chopped
2 (14 1/2 ounce) cans chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 (14 1/2 ounce) can diced tomatoes, undrained
6 -8 green onions, thinly sliced
1/2 cup chopped parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1/4 cup romano cheese, grated

Preparation

In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
Reduce heat and simmer 1 1/2 hours.
Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.