Ingredients
1tbspoil
3tbspbutter
1medium onion,diced
2garlic cloves,minced
3cupscarrots,chopped
3cupscelery,chopped
1large zucchini,chopped
1sweet red bell pepper,chopped
¼cupflour
4cupschicken broth
1tbspItalian seasoning
½tspred pepper flakes,crushed, optional
19ozcannellini beans,(1 can), drained and rinsed
28oztomatoes,(1 can), diced, undrained
1cupchicken breast,diced, cooked
1cupfresh spinach leaves,chopped
2tbspcider vinegar
salt and pepper,to taste
fresh parsley
parmesan cheese
Preparation
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 to 5 minutes, until tender and fragrant.
Stir in the zucchini and red pepper, then cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another 1 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 to 30 minutes.
Stir in the spinach and cider vinegar, then cook for an additional 3 to 4 minutes or until everything is heated through. Season with salt and pepper to taste.
Serve hot with fresh parsley and parmesan cheese, and enjoy!
