Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4
Hearty and wholesome stew, perfect for any night of the week.
1 c. coconut oil
1 sml. white onion
1 med. carrot
1 celery stalk, fresh, organic
2 clove garlic
28 oz. canned whole tomatoes, peeled
14 oz. cannellini beans
1 lbs. cooked chicken
2 c. baby spinach
1/4 c. fresh basil
1 tsp. sea salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
Heat coconut oil in a large pot over medium-high heat. Add chopped onion, diced carrots, and diced celery to the pot, and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add minced garlic, and sauté until fragrant, just a minute or two.
Add the shredded, cooked chicken and the rest of the ingredients to the pot. Stir to combine. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes.
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