The cold season is here and it’s the perfect time to make soups and stews like this tomato basil chicken stew. Most stews that I’ve made in the past are complete meals on their own and this recipe is no exception. It consists of shredded chicken, cannellini beans, and vegetables such as tomatoes, carrots, celery and spinach. Basil, which is one of my favorite herbs, is also used to flavor this stew. In this dish, the aromatics are sautéed first with the vegetables. Then, the rest of the ingredients are added. It is simmered briefly for 10 minutes and then served with a sprinkle of grated Parmesan cheese. The combination of tomatoes and basil makes this stew so tasty and delicious.
Tomato Basil Chicken Stew
- 2 tbsp olive oil
- 1 small white onion , chopped
- 1 big carrot , peeled and diced
- 2 stalks of celery , diced
- 4 cloves garlic , minced
- 2 (28 oz) cans whole tomatoes (with their juices)
- 1 (14 oz) can cannellini beans , rinsed and drained
- 3 cups shredded left-over rotisseire chicken
- 2 cups loosely packed baby spinach
- ¼ cup roughly chopped fresh basil
- ¼ tsp crushed red pepper flakes
- Sea salt and freshly ground black pepper to taste
- Grated Parmesan cheese , for serving
- In a stockpot, heat the oil over medium-high heat. Add the onion, carrots and celery. Sauté, stirring occasionally, until the onion is soft, about 5 minutes Add the garlic and sauté for another 30 seconds.
- Add the whole tomatoes (plus juices), cannellini beans, chicken, spinach, basil and red pepper flakes. Use a long spoon to stir and roughly crush the tomatoes. Bring to a boil and then season to taste with salt and pepper. Reduce the heat to medium-low and simmer partially-covered for 10 minutes. Taste and correct seasonings, if needed.
- Serve with grated Parmesan cheese.