3 T. olive oil
3 stalks celery, chopped in 1" pieces
1 (16 oz.) bag of baby carrots, or 3 carrots, peeled and cut in 1" pieces
1 onion, chopped
1 (28 oz.) can of diced tomatoes
2 (14.5 oz.) cans of chicken broth
2 T. tomato paste
2 lbs. boneless, skinless chicken, cut in pieces
2 (15 oz.) cans of red kidney beans, rinsed
2 bay leaves
1 T. dried Italian spices
2 tsp. dried basil
salt and pepper
In a large pot heat the oil. Saute the onion, celery and carrots for 2-3 minutes until onions are translucent.
Add tomatoes, broth, tomato paste and spices.
Add the chicken.
Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.'
Add the kidney beans and continue to simmer for 20 minutes, until beans are soften and soup has thickened slightly.
Discard bay leaves before serving.