2 teaspoons canola oil
Four 5-ounce skinless boneless chicken thighs, trimmed of all fat
3 cloves garlic, minced
2 small carrots, chopped
1 celery stalk, chopped
1 onion, finely chopped
3/4 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon salt
One 14.5-ounce can petite diced tomatoes
One 15.5-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh basil
1 tablespoon grated lemon zest
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