Vegetable And Rabbit Bean Soup

1. 1

   The night before, soak the white beans in cold water for 12 hours.

2. 2

   Drain the beans and cook them in a pressure cooker for 20 minutes with salted fresh water.

3. 3

   Salt and pepper the rabbit to taste. Sear it on all sides in a Dutch oven with olive oil until golden. Set aside.

4. 4

   In the same Dutch oven, saute the carrot, leek, onion, bell peppers, zucchini, and garlic.

5. 5

   Once the vegetables are softened, add the rabbit, beans, bay leaf, chicken/vegetable stock, and some thyme and rosemary.

6. 6

   Simmer 30 minutes on low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.