1 Cup Dry Northern Beans 1/2 Tsp Rosemary, Crushed
8 Cups Water 1/2 Tsp Salt
1 Tbl Leek, Minced 1/4 Tsp Pepper
3/4 Cup Fennel, Diced 4 1/2 Cups Chicken Stock
1 Cup Carrots, Chopped 2 1/2 Cups Chicken, Cooked
1 Tbl Garlic, Minced 14.5 Ounce Petite Diced Tomatoes
Rinse beans and drain. Put into a large saucepan with 8 cups water. Bring to a boil reduce heat. Simmer for at least an hour and a half.
After an hour, begin preparing the leek, fennel, carrots, etc. Put all ingredients into another pot with the chicken broth and bring to a simmer. Drain the beans and add to this pot. Add the chicken. Simmer until the beans are as soft as you would like them.