Tuscan Vegetable Chicken Stew
Enjoy a hearty Tuscan Vegetable Chicken Stew, filled with fresh vegetables and tender chicken. Perfect for cozy dinners!
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 medium onion diced
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 large chopped zucchini
- 1 sweet red bell pepper chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon optional crushed red pepper flakes
- 1 19 oz. can cannellini beans drained and rinsed
- 1 28 oz. can diced tomatoes undrained
- 1 cup cooked chicken breast chopped
- 1 cup fresh spinach leaves chopped
- 2 tablespoons cider vinegar
- salt and pepper to taste
- fresh parsley for garnish
- Parmesan cheese for garnish
Instructions
- Heat a large pot over medium-high and add olive oil and butter. Once melted, add onion, garlic, carrots, and celery. Sauté for 4-5 minutes until vegetables are tender.
- Add in zucchini and red bell pepper, cooking for another 2 minutes until they begin to soften.
- Sprinkle flour over the vegetables, stirring to form a roux, and cook for 1 minute. Gradually pour in chicken broth, stirring continuously until the mixture thickens.
- Add Italian seasoning, optional red pepper flakes, beans, and diced tomatoes to the pot. Stir well to combine.
- Bring the stew to a boil, then lower the heat and simmer uncovered for 25-30 minutes, stirring frequently.
- Mix in the chopped chicken, spinach, and cider vinegar. Cook for an additional 3-4 minutes until everything is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.