Makes: 24 servings
Family size: Make 1/4 the recipe
2 tablespoons Olive Oil
2 packages Celery Hearts (chopped)
1 package (16 oz) Baby Carrots (chopped)
2 medium Onions (chopped)
4 teaspoons Salt
4 teaspoons Black Pepper (ground)
4 cans (14.5 oz ea) Red Gold® Petite Diced Tomatoes
6 cans (14 oz ea) Reduced Sodium Chicken Broth
2 cups Fresh Basil Leaves (chopped)
4 tablespoons Red Gold® Tomato Paste
2 Fresh Bay Leaves (whole)
4 teaspoons Fresh Thyme (chopped)
4 (about 1 3/4 lbs) Boneless Skinless Chicken Breasts (diced)
4 (about 1 1/4 lb) Boneless Skinless Chicken Thighs (diced)
2 cans (16 oz ea) Kidney Beans (drained & rinsed)
2 cans (16 oz ea) Cannellini Beans (drained & rinsed)
2 cans (14.5 oz ea) Italian Green Beans (drained & rinsed)
Coat the bottom of a large soup kettle with the olive oil and heat. Add celery, carrot, and onion and saute until the onion is translucent. Add salt and black pepper. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add the chicken and bring the liquid to a simmer. Cook on medium heat, uncovered, stirring occasionally, until the chicken is almost cooked through, about 20 minutes. Add the kidney beans, cannellini beans, and italian green beans and simmer until the chicken is cooked through and the liquid has reduced to a stew consistency, about 10 minutes. Discard the bay leaves and add additional salt and black pepper to taste.
Any of your favorite beans.
Hot italian bread is perfect for dipping.
If you can't find Red Gold® or RedPack® brands, try the store brand. Chances are Red Gold makes their product and the quality typically far exceeds the national brands.