Ingredients
1tbspolive oil
1white onion,chopped, small
2carrots,peeled and diced
2celery stalks,diced
4garlic cloves,minced
56ozwhole tomatoes,2 cans, with their juices
14ozcannellini beans,1 can, rinsed and drained
3cupschicken,shredded, cooked
2baby spinach
¼cupfresh basil,roughly chopped
1tspsalt
½tspblack pepper
¼tspred pepper flakes,crushed
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion, carrots, and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent.
Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients and stir to combine. Use a long spoon to crush the tomatoes.
Bring to a boil then reduce heat to medium-low and simmer partially covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly grated Parmesan cheese.
