Chicken Vegetable soup

INSTRUCTIONS:
Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots and onions. Cook until the onions begin to brown on the edges; approximately 5 minutes. Turn the heat to medium low. Add parsley, oregano, basil, fresh ground black pepper and minced garlic. Cook for 1 minute stirring constantly.
Add low sodium chicken broth, fire roasted tomatoes, diced red potatoes and green beans. Simmer for 15-20 minutes or until the potatoes and green beans are tender. Add cut rotisserie chicken; warm for 1-2 minutes.