Vegetable And Rabbit Bean Soup

• 1 1/2 cups white beans large
• 1 whole rabbit separated into pieces
• salt
• ground black pepper
• 1 carrot cubed
• 1 leek cubed
• 1 onion cubed
• 1 red bell pepper cubed
• 1 green bell pepper cubed
• 1/2 zucchini cubed
• 1 garlic clove diced
• 1 bay leaf
• 4 1/4 cups chicken stock or vegetable stock
• thyme
• rosemary

1. The night before, soak the white beans in cold water for 12 hours.
2. Drain the beans and cook them in a pressure cooker for 20 minutes with salted fresh water.
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. In the same Dutch oven, saute the carrot, leek, onion, bell peppers, zucchini, and garlic.
5. Once the vegetables are softened, add the rabbit, beans, bay leaf, chicken/vegetable stock, and some thyme and rosemary.
6. Simmer 30 minutes on low heat.

white beans, salt, ground black pepper, carrot, onion, red bell pepper, green bell pepper, zucchini, garlic, bay leaf, chicken, thyme, rosemary

Taken from www.yummly.com/recipe/Vegetable-and-Rabbit-Bean-Soup-627280 (may not work)