Chicken, White Bean, and Spinach Stew

With short days, long and chilly nights I want something steaming hot and satisfying for dinner but I don’t have much time to fuss over it.  When I found this recipe in an old Cooking Light I was thumbing through, I knew it would be one to share with everyone who wanted hot, quick and satisfying.  Does 5 minutes prep time and 13 minute cook time fit your bill?  It does mine!

Ingredients:

• 1 Tablespoon olive oil
• 1 medium coarsely chopped onion
• 4 garlic cloves minced
• 1 teaspoon dried thyme
• 2 (16 ounce) cans cannellini beans drained and rinsed
• ½ cup water
• 4 canned plum tomatoes drained
• 1 (14 ounce) can fat free, low sodium chicken broth
• 3 ounces (3 cups packed) baby spinach leaves coarsely chopped
• 2 cups shredded skinless, boneless rotisserie chicken
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Cut and shred the breast meat from rotisserie chicken - set aside
2. Heat oil in a soup pot over medium high heat
3. Add onion and cook 5 minutes or until softened, stirring
4. Add garlic and thyme; cook 1 minute, stirring
5. Add beans, water, tomatoes and broth
6. Increase heat to high until stew begins to bubble.  Reduce heat; let simmer 5 minutes breaking up tomatoes with a spoon.
7. Add more water if necessary
8. Add spinach, stirring until wilted.
9. Add chicken, cook 2 minutes.
10. Season with salt and pepper
11. Serve - this can be garnished with a sprinkle of grated parmesan cheese.

Nutritional value:  This makes about 6 servings each with around

• 300 calories and around
• 27 grams protein