Chicken Artichoke and Cannellini Spezzatino

Ingredients

• 4 stalks celery, cut into pieces
• 4 large carrots, cut into thick slices
• 1 large onion, chopped
• 2 Tbsp olive oil
• 8 ounces mushrooms, sliced thick
• 2 Tbsp basil
• 1 Tbsp thyme
• 1 tsp rosemary, crushed
• 1 tsp black pepper
• 1 tsp salt
• 1 bay leaf
• 3–4 cups chicken broth
• 2 pounds chicken breast, cut into bite-sized pieces
• 28 ounce can diced tomatoes
• 2 – 15 ounce cans cannellini beans, rinsed and drained
• 1 can artichoke hearts, drained and sliced
• 1 head roasted garlic (or 3 cloves minced fresh garlic)

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