Tuscan Vegetable Chicken Stew

Ingredients

1 tablespoon olive oil
3 tablespoons butter
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
1/4 cup flour
4 cups chicken broth
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes, optional
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

Directions

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 the vegetables are tender.

Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.

Sprinkle in the flour to create a roux and cook for 1 minute. Slowly the chicken broth while continuously stirring until it starts to thicken and comes together.

Stir in the Italian seasoning, red pepper flakes, beans, and canned 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. Cook for an additional 3-4 minutes or until everything is warmed through.

Season with salt and pepper to taste. Serve hot with fresh parsley and Parmesan cheese, if desired.