Description
This hearty Tuscan Vegetable Chicken Stew combines tender chicken breast with a medley of fresh vegetables, cannellini beans, and savory Italian seasonings in a rich broth. Perfect for a cozy family dinner, this comforting stew is packed with vibrant flavors and nourishing ingredients, finished with a touch of fresh parsley and Parmesan cheese for an authentic Italian touch.
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 and Legumes
- 1 cup cooked chicken breast, chopped
- 1 19 oz. can cannellini beans, drained and rinsed
Liquids and Dairy
- 4 cups chicken broth
- 2 tablespoons cider vinegar
- 3 tablespoons butter
- 1 tablespoon olive oil
Seasonings and Others
- 1/4 cup flour
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, for garnish
- Parmesan cheese, for garnish
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, add butter and olive oil. Sauté diced onion, minced garlic, chopped carrots, and celery for about 4-5 minutes until the vegetables are tender.
- Add Additional Vegetables: Stir in chopped zucchini and sweet red bell pepper and cook for 2 minutes until slightly softened.
- Create Roux and Add Broth: Sprinkle flour over the vegetables to form a roux. Cook for 1 minute, then slowly pour in chicken broth while continuously stirring until the mixture thickens and comes together.
- Season and Add Beans and Tomatoes: Stir in Italian seasoning, crushed red pepper flakes if using, rinsed cannellini beans, and canned diced tomatoes with their juice.
- Simmer Stew: Bring the mixture to a boil while stirring frequently. Add chopped cooked chicken breast, reduce heat to low, and simmer uncovered for 25 to 30 minutes to develop flavors.
- Add Spinach and Vinegar: Stir in chopped fresh spinach and cider vinegar. Cook for an additional 3 to 4 minutes until the spinach is wilted and everything is warmed through.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a spicier stew, increase the crushed red pepper flakes or add a dash of hot sauce.
- The stew can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in freezer-safe containers for up to 2 months.
- Parmesan cheese garnish adds a delicious umami flavor but can be omitted for a lighter version.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 7g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
