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Chicken, White Bean, and Spinach Stew

Amy Kalyn Sims
Prep time 5 mins
Cook time 13 mins
Yield Makes 4 servings (serving size: 1 1/2 cups)
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).

Ingredients

  • 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

Nutrition 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

How to Make It

  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.