1 Tablespoon Hy-Vee Select Olive Oil (I used Bertolli's Light Olive Oil)
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced (I used the already Minced Garlic in a jar)
1 medium sweet potato, peeled and cubed
1 28 ounce can Hy-Vee crushed tomatoes
1 15 ounce can Hy-Vee cannellini beans, rinsed and drained (I used Garbanzo Beans)
3 cups Hy-Vee 33%-less-sodium chicken broth
1 cup chopped cooked chicken (I used 1 breast)
1/3 cup quick~cooking barley
1 Tablespoon chopped fresh oregano OR 1 teaspoon Hy-Vee dried oregano
1 Tablespoon chopped fresh basil OR 1 teaspoon Hy-Vee dried basil
Hy-Vee salt, to taste (I didn't use)
Hy-Vee ground black pepper, to taste (I didn't use)
Fresh basil leaves, optional
In a large saucepan, heat oil over medium heat.
Add onion, celery and garlic.
Cook until onion is tender, about 3 minutes.
Add sweet potato and continue to cook for 2 minutes.
Add tomatoes, beans, broth, chicken, barley, oregano and basil; cover and simmer for 15 minutes.
Season to taste with salt and pepper.
Garnish with basil leaves.
Nutrition facts per serving; 160 calories, 2.5 g fat, 0 g saturated fat, 0 g trans fat, 10 mg cholesterol, 460 mg sodium, 25 g carbohydrates, 6 g fiber, 8 g sugar, 11 g protein. Daily values; 80% vitamin A, 25% vitamin C, 8% calcium, 15% iron.