2 tablespoons olive oil
1 medium onion, diced, seeded and chopped
1 medium green bell pepper, diced
1 medium carrot, cut into 1 inch pieces
4 bay leaves
3 1/2 cups water
1/4 cup pure Italian seasoning
1/4 cup chopped fresh parsley
3 stalks celery, chopped
2 cups chicken broth
1 (28 ounce) can tomato soup
1 (10.5 ounce) can black beans
1/4 teaspoon dried thyme
1 teaspoon cornstarch
3/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
Heat oil in a large skillet over medium heat. Stir chicken and bell pepper into sauce. Add bay leaves and brown well on both sides.
Add water, tomatoes broth, tomatoes soup, black beans, thyme, cornstarch and parsley; mix well. Cover, reduce heat and simmer until all ingredients are well mixed. Season with pesto and fresh thyme. Heat through.