Description
This Tuscan Vegetable Chicken Stew is a hearty and flavorful one-pot meal, loaded with fresh vegetables, tender chicken, and creamy cannellini beans. Perfect for cozy dinners, it combines Italian herbs with a rich tomato broth, enhanced by a touch of cider vinegar and topped with fresh parsley and Parmesan cheese.
Ingredients
Scale
Vegetables and Aromatics
- 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 cup fresh spinach leaves, chopped
Proteins
- 1 cup cooked chicken breast, chopped
- 1 19 oz. can cannellini beans, drained and rinsed
Liquids and Broth
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cups chicken broth
- 1 28 oz. can diced tomatoes, undrained
- 2 tablespoons cider vinegar
Seasonings and Thickeners
- 1/4 cup flour
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional
- Salt and pepper to taste
Garnishes
- Fresh parsley, for garnish
- Parmesan cheese, for garnish
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, add the butter and olive oil. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for about 4-5 minutes until the vegetables are tender.
- Add Zucchini and Red Pepper: Stir in the chopped zucchini and sweet red bell pepper. Cook for 2 minutes until slightly softened.
- Create Roux and Add Broth: Sprinkle the flour over the vegetables to create a roux and cook for 1 minute, stirring constantly. Slowly pour in the chicken broth while continuously stirring until the mixture thickens and comes together.
- Add Seasonings and Tomatoes: Stir in the Italian seasoning, crushed red pepper flakes (if using), drained cannellini beans, and the undrained diced tomatoes.
- Simmer with Chicken: Bring the stew to a boil, stirring frequently. Add the chopped cooked chicken, reduce the heat to low, and simmer uncovered for 25-30 minutes to blend the flavors.
- Finish with Spinach and Vinegar: Stir in the chopped fresh spinach and cider vinegar. Cook for an additional 3-4 minutes until everything is warmed through.
- Season and Serve: Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Notes
- You can substitute the cooked chicken breast with rotisserie chicken for convenience.
- For a spicier stew, increase the crushed red pepper flakes or add a pinch of cayenne.
- This stew pairs well with crusty bread or over creamy polenta.
- Leftovers keep well in the refrigerator for up to 3 days and make excellent next-day meals.
- For a thicker consistency, simmer longer uncovered to reduce the liquid further.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 65mg
