Chicken-Tomato Chowder - cooking recipe

Ingredients

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

Preparation

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