Tuscan White Bean and Chicken Stew

Name: Tuscan White Bean and Chicken Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoon olive oil; 1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (medium, diced); 3 clove garlic (minced); 2 carrots (medium, peeled, diced); 2 celeries (diced); 14.5 ounce diced tomatoes; 15 ounce cannellini beans (rinsed and drained); 4 cup chicken broth; 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper; 5 ounce baby spinach; 2 tablespoon fresh parsley (chopped); 0.5 whole-grain baguette

A hearty, herb-infused stew featuring lean chicken, protein-rich white beans, and tender vegetables simmered in a savory broth, perfect for a cold winter evening and served with crusty whole-grain bread.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: Italian
Difficulty: Medium
Cost: $4.10/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber
High-Protein

Ingredients

2 tablespoon olive oil
1 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (medium, diced)
3 clove garlic (minced)
2 carrots (medium, peeled, diced)
2 celeries (diced)
14.5 ounce diced tomatoes
15 ounce cannellini beans (rinsed and drained)
4 cup chicken broth
1 teaspoon dried oregano
0.5 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
5 ounce baby spinach
2 tablespoon fresh parsley (chopped)
0.5 whole-grain baguette

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add 1 pound of chicken thigh pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for about 5-7 minutes until vegetables begin to soften.
Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Return the chicken to the pot. Add 1 can of diced tomatoes, 1 can of cannellini beans, and 4 cups of chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes to allow flavors to meld.
Stir in 5 ounces of fresh baby spinach and cook until wilted, about 2-3 minutes.
Ladle the stew into bowls. Garnish with 2 tablespoons of chopped fresh parsley and serve immediately with slices of whole-grain baguette.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 445
Protein: 37.5 g
Carbohydrates: 44.1 g
Fat: 15 g
Fiber: 10.4 g
Sodium: 780 mg
Saturated Fat: 3.2 g
Sugar: 5.8 g
Cholesterol: 102 mg