White Bean Provencal Soup

In a large stock pot, saute 2 cups onions, 2 cups celery, and 6 cloves garlic in olive oil. Add 4 cups water, 29 oz chicken broth, 1/2 cup white wine (optional), 1 14.5 oz can of diced tomatoes, 1 lb chicken breasts, and Bean Cuisine soup mix (includes beans, spices, and red bell pepper). Bring to a boil, reduce heat and simmer for 3 hours. Shred chicken with a fork before serving. Salt to taste.