1. In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil. 2. Reduce heat and simmer 1 1/2 hours. 3. Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves. 4. Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside. 5. Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil. 6. Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
