Tomato Basil Chicken Stew
Ingredients
-
1
Tbsp.
olive oil
-
1
small
white onion, chopped
-
2
units
carrots, peeled and diced
-
2
stalks
celery, diced
-
4
cloves
garlic, minced
-
2
28 oz. cans
whole tomatoes (with their juices)
-
1
14 oz. can
cannellini beans, rinsed and drained
-
3
cups
shredded cooked chicken
-
2
handfuls
baby spinach
-
¼
cup
fresh basil, roughly chopped
-
1
tsp.
salt
-
½
tsp.
black pepper
-
¼
tsp.
crushed red pepper flakes
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add chopped onion, diced carrots, and diced celery; sauté for 7 minutes until the onion is soft.
- Add minced garlic and sauté for an additional minute until fragrant.
- Add the remaining ingredients and stir to combine, crushing the tomatoes with a spoon.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer partially covered for 10 minutes.
- Season with additional salt and pepper if needed.
- Serve with freshly-grated Parmesan cheese.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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