Slow-Cooker Chicken & White Bean Stew

I made the dish with minor modifications, using a pressure cooker. I fried the onion in olive oil, poured the described volume of broth and added the remaining ingredients (except kale) - however, the broth did not cover the ingredients (the given proportion would make a stew at best). So I added broth to make 4.5 quarts. I did not have rosemary, so I used dried oregano and marjoram, and increased the salt and pepper content. I had grana padano peel. I cooked the whole thing for 30 minutes on high pressure. After opening the valve, I added kale to the hot soup and served it to the table (just to wilt it). In my opinion, the soup was filling, still quite thick and very aromatic - the modified version will definitely appear in my regular repertoire.

I’ll need to tweak the seasoning

It was too bland

I used 2 cans of beans instead of cooking dehydrated ones. It was still great. I left out the Parmesan rind as per the recipe instructions because I didn't have it. Also used dried rosemary instead of fresh. It still tasted great and was a super easy dinner. Would be great with homemade bread.

I definitely used this more as a guide than an actual recipe. One day I'll make it per the ingredients and recipe. I used beef instead of chicken, celery and mushrooms in place of carrots, spinach in place of kale, and thyme and dill to go along with the little rosemary I had left. All in all it was a good meal.