Place rabbit pieces into a large pot, cover with chicken stock and bring to the boil. Simmer for 3 hours.
In a small pot, bring soaked white beans to boiling point and simmer until cooked. Drain and reserve. Repeat process with barley, drain and reserve. Remove rabbit from stock and strain stock through a fine sieve
Let the meat cool and de-bone. Cut rabbit meat into small pieces. Bring stock to simmer and add vegetables, white beans, barley and thyme. Cook for 3 minutes.
Add the Italian Almond Tea and infuse for 3 minutes. Remove tea bags and thyme. Add rabbit meat, chives and parsley. Divide evenly into 6 bowls and serve with crusty bread.
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