2 tablespoons canola oil, divided
12 ounces boneless chicken breasts, cut into 1-inch pieces
1 medium onion, cut in 8 wedges
3 medium carrots, quartered lengthwise and cut into thirds
1 medium celery stalk, cut into 1-inch pieces
2 cups water
2 dried bay leaves
1/4 teaspoon crushed red pepper flakes
1 can (15 ounces) reduced-sodium navy beans, rinsed and drained
1 cup grape tomatoes, quartered
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
3/4 teaspoon salt
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