Chicken, White Bean, and Spinach Stew

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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.

Recipe, NutritionKelly MorganNutrition, RecipeComment