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Ingredients
1 T. canola oil                                                   
1 - 15 oz can chickpeas, rinsed
2 celery stalks, chopped                                     
1 - 15 oz can white kidney beans, rinsed
2 carrots, diced                                                   
1 ½ c. dry, short tubed pasta
1 onion, diced                                                      
8 skinless, boneless chicken thighs, cubed
4 c. chicken broth
½ c. grated fresh parmesan cheese
3 c. spaghetti sauce
Salt and pepper to taste
 
Directions
In a large sauce pan heat oil over medium heat, add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly. Add broth, spaghetti sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil. Reduce heat to a medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 5-8 minutes until chicken is done. Sprinkle with parmesan cheese and serve.