Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Add the thyme, oregano, and red pepper flakes, stirring to combine.
Pour in the chicken broth and diced tomatoes. Bring to a simmer.
Add the shredded chicken and cannellini beans. Season with salt and pepper to taste.
Let the stew simmer for 20-25 minutes, allowing the flavors to meld together.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Remove from heat and stir in the fresh basil.
Ladle into bowls and top with freshly grated Parmesan cheese before serving.
The only very powerful natural fertilizer, use it for plants: it is worth its weight in gold in the vegetable garden and garden
Streuseltaler just like the one from the bakery, only 10 times better, incredibly delicious!
Candace Cameron Bure celebrates oldest son Lev’s wedding: ‘My heart is full’
PISTACHIO PINEAPPLE CAKE
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
NO FRYING OR FUSSING. Tastier than MEAT!
