Chicken, White Bean, and Spinach Stew

Amy Kalyn Sims
Andrea's wine pick: The earthy beans and cheesy pitas need the balance of a rustic red, like the spicy Sierra Cantabria Crianza Rioja from Spain ($16.75).


Makes 4 servings (serving size: 1 1/2 cups)

Recipe Time

Prep: 5 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 447
Fat 7 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 40 g
Carbohydrate 56 g
Fiber 12 g
Cholesterol 60 mg
Iron 8 mg
Sodium 356 mg
Calcium 200 mg


1 tablespoon olive oil
1 medium coarsely chopped onion
4 garlic cloves, minced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1/2 cup water
4 canned plum tomatoes, drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 ounces baby spinach leaves (3 packed cups), coarsely chopped
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon salt
1/4 teaspoon black pepper


1. Heat oil in a medium saucepan over medium-high heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.

2. Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper.

Susie Ott; wine pairings by Andrea Immer Robinson,


October 2006
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