1 rotisserie chicken
2 teaspoons olive oil
2 cups onions, chopped
2 cloves garlic, minced
3 medium zucchini, sliced in ½ moons
12 ounces fresh or canned tomatoes, diced
6 ounces roasted red peppers, chopped
3 sprigs of thyme
1 bay leaf
4 cups cooked white beans (navy or great northern)
Salt and pepper to taste.
Put rotisserie chicken in a large pot and cover with water. Boil for 10 minutes. Drain the stock into a container and set aside. Remove meat from bones. In same pot add olive oil and sauté onions, garlic and zucchini for 5 minutes or until onions are translucent. Add tomatoes, peppers, thyme, bay leaf, chicken and stock. Cook over medium heat for 25 minutes. Add beans and season to taste.
Put back on the heat until beans are heated thoroughly.
Courtesy of Sharon Carr, Carr’s Corner Cafe