2 tsp. olive oil
1 med. onion chopped
1 T. garlic, minced
1-2 cans chicken broth
1 cup fresh parsley, chopped
1 lb. carrots, cut in chunks
2 (16 oz.) cans of white cannelinni beans
1-3 chicken breasts cut in chunks.
Cook chicken in oil until brown. Add onion. Cook until tender. Add carrots, cook 5-10 minutes. Add garlic--cook about 1 minute. Add chicken broth and beans. Bring to a boil, lower heat and simmer 10-15 minutes. Add parsley and cook 5 minutes.
