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 roughly chopped fresh basil
1 tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper flakes
Heat oil in a large stockpot over medium-high
heat. Add onion, carrots and celery. Saute for 7
minutes, stirring occasionally, until the onion is
soft and translucent. Add garlic and sauté for an
additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine.
Use a long spoon to crush the tomatoes. Bring 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.
Or, you can add all ingredients except the cheese
to a slow cooker, stir to combine, cook on high
for 3-4 hours (or low for 6-8), then serve with
freshly-grated Parmesan cheese.
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