TOMATO BASIL CHICKEN STEW (GF)

INGREDIENTS:

• 1 Tbsp. Olive oil
• 1 small white onion, chopped
• 2 carrots, peeled and diced
• 1 (14 oz.) can cannellini beans, rinsed and drained
• three cups shredded cooked hen
• 2 stalks of celery, diced
• 4 cloves garlic, minced
• 2 (28 ounces.) cans whole tomatoes (with their juices)
• 2 handfuls infant spinach
• ¼ cup kind of chopped sparkling basil
• 1 tsp. Salt
• ½ tsp. Black pepper
• ¼ tsp. Beaten red pepper flakes

DIRECTIONS:

1. Heat oil in a big stockpot over medium-excessive heat. Add onion, carrots and celery. Saute for 7 minutes, stirring from time to time, until the onion is smooth and translucent. Add garlic and sauté for an additional minute or two till aromatic.
2. Add in closing components, and stir to mix. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce warmth to medium-low and simmer in part-covered for 10 mins. Season with additional salt and pepper if needed.
3. Serve with freshly-grated Parmesan cheese.
4. **Or, you could upload all components except the cheese to a sluggish cooker, stir to mix, prepare dinner on high for three-4 hours (or low for six-8), then serve with freshly-grated Parmesan cheese.**

Source : https://www.gimmesomeoven.com/tomato-basil-chicken-stew/

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