1/3 c. dried white beans or 1 c. cooked
1 12.5 oz. can of chicken (I get mine @ Costco)1 Tbsp. minced garlic
1/8 c. dehydrated onions
2 c. celery (can be dehydrated)
1 can diced tomatoes
2 chicken bullion cubes
2 tsp. balsalmic or red wine vinegar
1 tsp. sugar
2 tsp. basil
1 tsp. oregano
salt to taste
5 c. of reserved water from cooking the beans.
1 c. macaroni
1. Rinse and sort beans. Place beans in a bowl covered in 3 inches of water above the beans. Refridgerate beans.
2. Drain and rinse beans again. Place beans and 6 c. of water in a pot. Bring to a boil. Reduce heat and simmer 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 5 c. of water. Drain the rest of the water.
3. Rehydrate celery (if using dehydrated). Add 5 c. of water reserved from cooking the beans, celery, tomatoes with juice, chicken bullion cubes, herbs, spices, and canned chicken. Cover and simmer 30 minutes. Add pasta and simmer for 15 more minutes.
4. Add additional seasonings if desired.
