CHICKEN AND CANNELLINI STEW RECIPE
This is an easy soup/stew that can be pulled together in about 15 minutes. Great for using up left-over chicken or a store-bought rotisserie chicken. Equipment needed: 6-7 quart stockpot or Dutch oven.
Serves up to four.
Ingredients:
Shredded chicken (about the amount of about 2 breasts from a rotisserie chicken)
1 diced yellow onion
1-1/2 cartons (1-1/2 quarts) chicken stock (can substitute water for the extra ½ carton of stock)
1 can rinsed cannellini (small white kidney) beans (15 oz.)
1t minced garlic (for a shortcut, used jarred)
4-6C fresh spinach or arugula leaves (for a shortcut, use packaged bags)
2t herbes de Provence (optional)
Olive oil as needed, about 1T
Salt and pepper, to taste
1. Chop onion, and mince ginger if not using jarred.
2. In heated stockpot or Dutch oven, swirl around olive oil to coat bottom. Sautee onion until golden brown. Add garlic, herbes de Provence, salt and pepper; continue cooking for a few minutes to meld flavors.
3. Add chicken stock, beans and chicken; stir to combine.
4. Cover and simmer for about 5 minutes. Add spinach or arugula. Season with salt and pepper to taste.
5. Ladle into serving bowls.