Tuscan Vegetable Chicken Stew
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 cloves garlic minced
- salt and pepper to taste
- 4 cups chicken broth
- parmesan cheese
- 2 tablespoons cider vinegar
- 1/4 cup flour
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon oil
- 1 medium onion diced
- 1 tablespoon italian seasoning
- 3 tablespoon butter
- fresh parsley
- 1 large zucchini chopped
- 3 cups chopped celery
- 1 cup fresh spinach leaves chopped
- 1 cup diced cooked chicken breast (i used rotisserie)
- 3 cups chopped carrots
- 1 sweet red bell pepper chopped
- 1 (19 oz.) can cannellini beans drained and rinsed
- 1 (28 oz.) can diced tomatoes undrained
- Carbohydrate 22.3683386120742 g
- Cholesterol 628.737673617407 mg
- Fat 138.521592451314 g
- Fiber 4.73700000540043 g
- Protein 154.882046041717 g
- Saturated Fat 40.2121625178171 g
- Serving Size 1 1 Serving (1091g)
- Sodium 731.00020661066 mg
- Sugar 17.6313386066738 g
- Trans Fat 11.4631278066152 g
- Calories 1988 calories
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.
