Italian Chicken Soup

contributed by Linda Hayes

2 tsp olive oil

1 C chopped onion

3/4 C chopped celery

2 cloves garlic, minced

3 C chicken broth

1-14 1/2 oz can diced tomatoes with basil, garlic and oregano

3 T tomato paste

1/2 tsp crushed red pepper (optional)

2 C chopped cooked chicken

1-15.5 oz can Great Northern Beans, rinsed and drained

1/4 C chopped fresh basil or 1 tsp Italian Seasoning

Heat oil in a Dutch oven over medium-high heat.  Add onion, celery, and garlic to pan; saute three minutes or until vegetables are crisp-tender.  Add broth, tomatoes, tomato paste, and crushed red pepper; cover, and bring to a boil.  Add chicken and beans; reduce heat and simmer uncovered, for nine minutes.  Stir in basil or Italian Seasoning  just before serving.