1. In a large bowl, cover beans with 2 quarts water. Soak 8 hours or overnight*. Drain water and rinse the beans.
2. In a multifunction electric pressure cooker, use the sauté setting to heat oil for 2 minutes. Add onion, celery, and carrots. Cook and stir for 5 minutes, stirring frequently. Turn off cooker. Stir in soaked beans, tomatoes, garlic, Italian seasoning, salt, black pepper, chicken stock, and chicken.
3. Lock the lid in place and close pressure release valve. Pressure-cook on high for 15 minutes. Turn off the multifunction electric pressure cooker and quick-release the pressure. Carefully remove the lid. Stir in the parsley.
4. *Quick soak: In a large saucepan, place beans in 2 quarts water. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 5 minutes. Remove from heat and let stand for 1 hour. Drain water and rinse beans.
5. In the Slow Cooker
6. Cook time: 4 or 8 hours: Follow Step 1. In a 6-quart slow cooker, combine onion, celery, carrots, beans, tomatoes, garlic, Italian seasoning, salt, black pepper, chicken stock, and chicken. Cover; cook for 4 hours (high) or 8 hours (low). Stir in parsley.

Each serving contains: 185 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 27 mg cholesterol, 505 mg sodium, 19 g carbohydrates, 6 g fiber, 3 g sugar, 14 g protein. Daily values: 44% vitamin A, 5% vitamin C, 5% calcium, 8% iron.