4 tsp olive oil
2 carrots, thinly sliced
6 scallions, chopped (I like to use more)
2 celery stalks, chopped
2 garlic cloves, minced
One 14 ½ ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 medium all-purpose potatoes, peeled and cubed
½ tsp dried marjoram
¼ tsp dried oregano
¼ tsp freshly ground pepper
½ pound skinless boneless chicken breast, cubed
½ cup canned cannelloni beans, rinsed and drained
2 TBS chopped fresh parsley

1.   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;   (My family does not liked cooked tomatoes, so I use a large can of V-8 juice or Tomato juice, whichever I happen to have on hand) bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.  Reduce the heat and simmer, covered, until the potatoes are tender.  Anywhere from ½ hour to an hour.

2.     Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of the 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 ½ an hour.

Per Serving:  277 calories, 7 g.  Total fat, 1g Saturated fat, 41 mg Cholesterol, 5g dietary Fiber, POINTS per serving 5.