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Tuscan Chicken Soup (meat)

1 bulb of fennel small diced
1/2 cup diced onion,
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon olive oil
8 oz. skinless, boneless chicken thigh meat medium diced
1 teaspoon fresh rosemary chopped fine
1 14 oz can diced tomato, low salt if possible
2 cups chicken stock or broth
1 19 oz can cannellini beans rinsed and drained
1 or 2hot sauce (optional)
salt and pepper

Heat the oil in a large pot over a medium heat. Add the fennel, carrot, onion,
celery and chicken stir occasionally for 15 minutes or until the chicken is cooked. Add the tomatoes, broth and beans and simmer for and additional 25 to 35 minutes. Add the hot sauce, salt and pepper to taste. Serves 4. This recipe can be doubled or tripled