115-ounce can kidney beans, drained and rinsed (425 g)
4cupschicken broth950 ml
2stalks celerychopped (120 g)
2carrotschopped (120 g)
115-ounce can diced tomatoes, undrained (425 g)
2tablespoonsolive oil
1teaspoondried oregano
Salt and pepperto taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the celery, carrots, and oregano and cook for 2 minutes more.
Add the chicken broth and tomatoes, stir very well. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the chicken and kidney beans, cook for 10 minutes more. Season with salt and pepper to taste.