Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Add the thyme, oregano, and red pepper flakes, stirring to combine.
Pour in the chicken broth and diced tomatoes. Bring to a simmer.
Add the shredded chicken and cannellini beans. Season with salt and pepper to taste.
Let the stew simmer for 20-25 minutes, allowing the flavors to meld together.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Remove from heat and stir in the fresh basil.
Ladle into bowls and top with freshly grated Parmesan cheese before serving.
Such a crowd pleaser! Don’t overlook this recipe!
HAWAIIAN ROLLS STICKY BUNS
Greek Chickpea Soup with Lemon (Revithia)
Tried this out twice and it was a hit on both occasions! Eager to make it once more.
This recipe is called “Deep Dish Apple Crisp” and it is to die for!
Recipe for Mini Meatloaf Muffins
Pan Seared Fish Fillet
Spicy Cajun Shrimp & Grits: A Louisiana Party Favorite
DIY floor cleaner to thoroughly clean and perfume the entire house
