Chicken Pasta E Fagioli

• 4 tablespoons olive oil
• 2 large celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup water
• 1 (28 ounce) can peeled Italian tomatoes
• 5 1/2 cups chicken broth
• 1 lb chicken tenders, cut in bite size pieces
• 2 (15 ounce) cans cannellini beans, un-drained
• 5 ounces ditalini, cooked according to package directions (tiny tubes, about 1 cup)
• 1/4 cup chopped fresh basil
• salt & freshly ground black pepper, to taste
• 1/2 cup grated parmigiano-reggiano cheese

1. In a large, heavy saucepan, heat olive oil over medium heat. Saute' celery, carrots, garlic and onions in oil about a minute. Add water and let vegetables steam another minute. Stir in chicken broth & tomatoes and bring to a boil.
2. Reduce heat and simmer 3 to 4 minutes or until vegetables are tender. Add chicken tenders. Stir in cannelloni beans and their liquid, return to simmer and cook, stirring once, another 7 minutes. Stir in ditalini, return to a simmer and cook an additional 3 minutes. Serve hot garnished with Parmigiano cheese.

olive oil, celery, carrots, onion, garlic, water, italian tomatoes, chicken broth, chicken tenders, cannellini beans, ditalini, fresh basil, salt, cheese

Taken from www.food.com/recipe/chicken-pasta-e-fagioli-170552 (may not work)