Slow Cooker White Bean Chicken Soup

INGREDIENTS

• 2 (15 oz.) cans cannellini beans, rinsed and drained
• 1 (15 oz.) can diced tomatoes, juices reserved
• 1 (32 oz.) box chicken or vegetable broth
• 1 1/2 cups carrots, diced
• 1 1/2 cups celery, diced
• 1 cup yellow onion, diced
• 4 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 2 bay leaves
• 1 sprig rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• Parmesan cheese, garnish, optional

PREPARATION

1. Place chicken, carrots, celery, onion and garlic in slow cooker.
2. Add cannellini beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.
3. Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.
4. Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.
5. Use two forks to shred chicken, then serve hot and enjoy!
6. Optional: place all ingredients in a resealable, plastic, gallon-sized bag and squeeze all remaining air out. Freeze for up to 6 months before cooking.