1 tbsp olive oil
1/2 of a medium white onion, chopped
1 tsp celery seed (my guys don't like seeing the celery in their soups, so I use celery seed instead!)
4 cloves of minced garlic
2 cans of whole tomatoes (28 oz, and don't drain the juice!)
1 can of cannellini beans (14 oz, don't drain these juices either!)
about 3 cups of cooked and shredded chicken (time saver tip: I bought a package of the already shredded rotisserie chicken from the deli area at our local store, which was a huge time saver!)
2 handfuls of baby spinach
1/4 cup chopped fresh basil
1 tsp salt
1/2 tsp black pepper
1/4-1/2 tsp red pepper flakes
1 tsp Italian seasonings
Heat the oil in a large soup pot over medium heat. Add in the onion and celery seed and saute until the onions become translucent and tender. Add in the garlic and saute and additional one to two minutes.
Next, add in all of the remaining ingredients. Using a potato masher or spoon, mash up the whole tomatoes a bit to make them more like crushed tomatoes. Bring everything to a boil, reduce the heat to low and let simmer about 15-20 minutes. At first, it's going to look very thick, but once you mash up the tomatoes and everything simmers together, it becomes the perfect consistency!
I topped the stew with some grated Parmesan cheese and served with a side of fresh-baked cornbread! It was delicious and seriously as satisfying as a plate of pasta, just without all of the carbs since there is no pasta! Bon Apetito!
Nutritional Values, for one cup of stew:
Calories: 61 | Total Fat: 1g (0g Saturated or Trans Fats) | Total Carbs: 8g (Dietary fibers: 2g, Sugars 2g) | Protein: 6g
© Cruzin' Thru | 2015