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.
This Photo Is Not Edited Look Closer. Color Photographs Capture Street Life of the U.S in the 1970s
The perfect way to wash curtains and curtains. My mother’s secret
Growing Peppers Upside Down in Grocery Bags: The Secret to an Abundant Harvest
Lumpia From The Philippines
This Girl Became a Successful Child Star after Bio Parents Gave Her up to Family Who Had ‘No Plans’ to Adopt
Police seek tips after missing Georgia woman’s skeletal remains found in Tennessee
