Step 1

Heat 2 tablespoons of the olive oil in Dutch oven or stockpot over medium heat. Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.

Step 2

Add remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.

Step 3

Puree the canned tomatoes in a food processor until no chunks remain.

Step 4

Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.

Step 5

Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.