A great one pot meal that is very hearty. Sprinkle the top with some grated parmesan cheese if you like. I modified the recipe a bit to make it easier.
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast halves, diced
1 can kidney beans, drained and rinsed
Serving suggestion: crusty bread, chianti
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add thecelery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper to taste. Stir in the tomatoes with their juices, chicken broth, basil,tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovereduntil the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surfaceand cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until theliquid has reduced into a stew consistency, about 10 minutes.
Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Source: Food Network, Giada De Laurentiis