The night before soak the beans in a large bowl with water to cover by at least 2 inches.
The next day, drain the beans, rinse them well and place them in a large stockpot. Add twice as much water as beans, bring to a boil, lower heat and simmer uncovered about 45 minutes until they are very tender. Skim off any foam that accumulates.
Meanwhile, heat the olive oil in a large pan or Dutch oven over med heat. Add the fennel and carrots and sauté for 8 to 10 minutes. Stirring occassionally until tender. Add the garlic and cook for. 1 minute more. Drain the beans and add the. To the veggies. Add the chicken stock, spices and simmer for 15 minutes until creamy. Stir in the cheese.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (27%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4.2mg||1 %|
|Sodium 563.3mg||19 %|
|Potassium 223.8mg||6 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.8g|
|Protein 3.2g||5 %|
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Calories per serving: 55
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