Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 cups cooked shredded chicken
1 can (15 oz) cannellini beans, drained and rinsed
Salt and pepper to taste
2 cups fresh spinach
1/4 cup fresh basil, chopped
Parmesan cheese, for serving
Directions
Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Add the thyme, oregano, and red pepper flakes, stirring to combine.
Pour in the chicken broth and diced tomatoes. Bring to a simmer.
Add the shredded chicken and cannellini beans. Season with salt and pepper to taste.
Let the stew simmer for 20-25 minutes, allowing the flavors to meld together.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Remove from heat and stir in the fresh basil.
Ladle into bowls and top with freshly grated Parmesan cheese before serving.
Variations & Tips
For a creamier stew, you can add a splash of heavy cream or a dollop of mascarpone cheese just before serving. If you have picky eaters, consider blending some of the vegetables into the broth for a smoother texture. You can also swap out the cannellini beans for chickpeas or add more vegetables like zucchini or mushrooms for extra heartiness. For a gluten-free option, ensure your chicken broth is gluten-free and serve with gluten-free bread.
