Chicken-Tomato Chowder

• 4 teaspoons olive oil
• 2 carrots, thinly sliced
• 6 scallions, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 1 (14 1/2 ounce) can crushed tomatoes
• 2 cups chicken broth
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/4 teaspoon ground pepper
• 1/2 lb boneless skinless chicken breast, cubed
• 1/2 cup canned cannellini beans, rinsed and drained
• 2 tablespoons parsley

1. In a medium saucepan, heat 2 tsp of the oil.
2. Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
3. Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
4. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
5. Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
6. Saute the chicken until cooked through, 6-8 minutes.
7. Stir into the chowder; stir in the beans and parsley.
8. Simmer until heated through, about 5 minutes.

olive oil, carrots, scallions, celery, garlic, tomatoes, chicken broth, potatoes, marjoram, oregano, ground pepper, chicken breast, cannellini beans, parsley

Taken from www.food.com/recipe/chicken-tomato-chowder-39992 (may not work)