1. In a 6-qt. pot, heat 2 Tbs. olive oil on medium. Add 2 chopped leeks, 2 chopped celery stalks, and 2 chopped carrots. Cook, stirring occasionally, for 5 minutes. Add 2 cups low-sodium chicken stock, 4 skinless, boneless chicken thighs, one 14.5-oz. can undrained diced tomatoes, 1 tsp. fresh rosemary, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Remove chicken from pot, shred, and return to the stew. Stir in one 15.5-oz. can rinsed and drained white kidney beans. Simmer stew, uncovered, for about 5 minutes more.