White Bean Chicken Stew with Spinach and Squash
Author: 
 
Ingredients
  • 3 cups cooked chicken, (we use roasted chicken)
  • 8 cups water
  • 2 cups chicken broth or stock, low salt
  • 3 cups butternut squash, peeled and cut into ¾ cubes
  • 1 large red bell pepper, cut into medium chunked
  • 2 stalks celery, medium chop
  • 3 medium carrots, sliced
  • 1 large onion, medium chunks
  • 1½ tablespoons minced garlic
  • 1 15 ounce can diced tomatoes, not drained
  • 1 15 ounce can sweet corn, not drained
  • 2 15 ounce cans, cannellini beans, not drained
  • 1 9 ounce bag washed baby spinach, rough chop
  • 2 tablespoons canola oil
  • 4 teaspoons paprika
  • 2 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon dried basil
  • Salt and pepper
Instructions
  1. In a large stock pot over medium/high heat warn the canola oil.
  2. Add the red pepper, onion, celery, carrots and ½ teaspoon salt; Sauté for about 6 minutes.
  3. Add the garlic and spices and sauté for 1 minute longer.
  4. Add the water, broth, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a low boil.
  5. Add the squash and reduce heat to a simmer. Cook, stirring often, for 15 minutes. Check for seasoning. You can add more salt and/or pepper if needed.
  6. Add the beans, chicken, tomatoes, and corn. Return to a light simmer, cover and cook for 15 minutes to blend flavors, stirring occasionally.
  7. Remove from heat and add the spinach. Stir until the spinach completely wilts.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2247