White Bean & Tomato Soup with Rosemary

1  serving		extra virgin olive oil
1/2  cup		chopped vidalia onions
1/4  cup		diced celery
2		cloves crushed garlics
1-3/4  cups		diced tomatoes
2  cups		chicken broth
1-3/4  cups		great northern beans, rinsed
1  cup		diced potatoes
1/2  teaspoon		dried rosemary, crumbled
1		salt and pepper to taste
11  ounces		chicken breast

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Brown chicken in 1 tsp of the olive oil and set aside.
Saute onions and celery in remaining 2 tsp of oil until tender but not brown.
Stir in garlic and cook for 1 minute.
Add tomatoes (with juice), chicken broth, beans (drained), potatoes and rosemary. Bring to a simmer.
Cover and cook for 30 minutes. Dice up the chicken and add the remaining 10 minutes.
Salt and pepper to taste.
Serve hot.