Tuscan Vegetable Chicken Stew
Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 large zucchini, chopped
- 1 sweet red bell pepper, chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional
- 1 19 oz. can cannellini beans, drained and rinsed
- 1 28 oz. can diced tomatoes, undrained
- 1 cup cooked chicken breast, chopped
- 1 cup fresh spinach leaves, chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley, for garnish
- Parmesan cheese, for garnish
Instructions
- In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery, and saute for about 4-5 minutes until the vegetables are tender.
- Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.
- Sprinkle in the flour to create a roux and cook for 1 minute. Slowly the chicken broth while continuously stirring until it starts to thicken and comes together.
- Stir in the Italian seasoning, red pepper flakes, beans, and canned tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar. Cook for an additional 3-4 minutes or until everything is warmed through.
- Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.
Video
Notes
Originally posted November 18, 2016
Updated on February 7, 2023
Nutrition
Calories: 181kcal | Carbohydrates: 14g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 713mg | Potassium: 552mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8723IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 2mg
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