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Creamy Tuscan Chicken and White Bean Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 2 cups baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, garlic, and sun-dried tomatoes to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the cannellini beans, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes to let the flavors blend.
  • Reduce the heat to low and pour in the heavy cream. Stir well, then add the baby spinach and Parmesan cheese. Cook for another 3 to 5 minutes until the spinach wilts and the stew thickens slightly.

Notes

Cool the stew fully before storing it in airtight containers in the fridge for up to four days. Reheat gently over low heat and add a splash of broth if it thickens too much. For a dairy-free version, swap the heavy cream for full-fat coconut milk, though the flavor will shift slightly.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Measuring Cups