Chicken, White Bean and Spinach Stew

Ingredients: 

  • 1 tablespoon olive oil 
  • 1 medium onion, chopped
  • 4 cloves garlic, minced 
  • 1 Tbsp. fresh thyme, chopped (or 1 tsp. dried) 
  • 2 x 16-oz. cans of cannellini beans or other white beans, rinsed & drained 
  • 1/2 cup water 
  • 4 canned plum tomatoes, drained (organic if possible)
  • 1 x 14-ounce low-sodium chicken broth (organic if possible)
  • 3 cups baby spinach, chopped 
  • 2 cups shredded skinless, boneless rotisserie chicken breast (already cooked)
  • 1/4 tsp. sea salt 
  • 1/4 tsp. fresh ground black pepper

Directions: 

1. Heat olive oil in a medium saucepan over medium-high heat. Add onion.  Cook for about 5 minutes or until soft. 

2.  Add garlic and thyme; cook for 1 minute. 

3.  Add the beans, water, tomatoes, and broth. Increase heat to high until stew begins to simmer. 

4.  Reduce heat; let simmer for about 5 minutes, stirring. Add more water if needed.

5. Stir in the spinach, and cook until wilted. 

6.  Add chicken; cook for 2 minutes. Season with salt and pepper.