Chicken, White Bean, and Spinach Stew

Serves 4

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 1 large carrot, sliced

• 4 cloves garlic, minced

• 1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)

• 2 x 16-oz. cans cannellini beans or other white beans, rinsed & drained

• 1/2 cup water

• 4 canned plum tomatoes, drained

• 1 x 14-ounce low sodium chicken broth

• 3 cups baby spinach, chopped

• 2 cups shredded skinless, boneless rotisserie chicken breast (already cooked)

• 1/4 tsp. sea salt

• 1/4 tsp. fresh ground black pepper

Heat olive oil in a medium saucepan over medium-high heat. Add onion and carrot. Cook for about 5 minutes or until onions are soft.

Add garlic and thyme; cook 1 minute.

Add the beans, water, tomatoes, and broth. Increase heat to high until stew begins to simmer.

Reduce heat; let simmer for about 5 minutes, stirring. Add more water, if needed. Stir in the spinach, and cook until wilted.

Add chicken; cook for 2 minutes. Season with salt and pepper.