Ingredients

The following ingredients have 7 Servings
  • 1 Tablespoon oil
  • 3 Tablespoon butter
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 3 cups chopped carrots
  • 3 cups chopped celery
  • 1 large zucchini (chopped)
  • 1 sweet red bell pepper (chopped)
  • ¼ 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 diced cooked chicken breast (I used rotisserie)
  • 1 cup fresh spinach leaves (chopped)
  • 2 Tablespoons apple cider vinegar
  • salt and pepper (to taste)
  • fresh parsley
  • parmesan cheese

Instruction

  • 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 tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
  • Stir in the Italian seasoning, red pepper flakes, beans and entire can of 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 and cook for an additional 3-4 minutes or until everything is heated through.
  • Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.