Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 3 medium celery ribs, chopped
- 5 cloves garlic, minced
- 1/2 tablespoon Italian seasoning
- 3 15-ounce cans cannellini beans, drained and rinsed
- 5 cups chicken stock, gluten free, low sodium, reserve 1 cup
- 1 1/2 pounds chicken breast, boneless, skinless
- 2 cups baby spinach, roughly chopped
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Over medium-high heat, add olive oil, carrots, onion, and celery to a dutch oven, stirring often. Once they're mostly cooked down, about 5 minutes, move the veggies to the side of the pot and add the garlic. Cook for about 30 seconds, then stir everything together.
- Add the Italian seasoning, salt, and pepper and stir to combine. Cook an additional 2-3 minutes.
- Add half of the beans to a blender with 1 cup of chicken broth. Puree until smooth, then add to the dutch oven with the rest of the broth, beans, and chicken breast. Cover the chicken breast in the broth as much as possible to cook.
- Bring everything to a boil, then reduce to a simmer and cook for 20-30 minutes, or until the chicken is cooked through and shred easily with a fork. Stir occasionally to make sure everything cooking evenly and nothing is sticking to the bottom of the pot.
- Transfer the chicken to a separate plate and shred with two forks. Add the shredded chicken back into the pot. Stir in the spinach, lemon juice, and fresh parsley and simmer for an additional 5 minutes, until the spinach is wilted.
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