chick’n & bean stew

chick’n & bean stew

yield: serves 4

chick’n & bean stew

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  • 4 tblspextra virgin olive oil
  • 3garlic cloves, minced
  • 1 cansan marzano tomatoes, whole (15oz)
  • 2 cupsvegetable broth (better than bouillon brand)
  • 2 canscannellini beans, rinsed and drained (19 oz)
  • 1/2 tspblack pepper
  • 1 pkggardein scallopini
  • 1 cupbaby arugula

chick’n & bean stew


Heat oil in a large thick bottomed pot.

Add minced garlic and cook over medium heat until golden, 1-2 minutes.

Break up tomatoes into ¾”-1” pieces using a whisk and add tomatoes and juice, vegetable broth, beans and pepper to the pot.

Bring to a simmer, simmer soup uncovered for 5 minutes.

Meanwhile, sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Place on cutting board and cut into ¼” pieces strips.

In the final minute of cooking add baby arugula, and cut scallopini pieces.

Chef’s Tip: Garnish the soup with toasted crustini to give the dish it’s finishing touches.

comments (2)

  1. Shannon Moore |

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  2. Ashleen |

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