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This dish is comforting and packed full of healthy vegetables and chicken.

Ingredients

1 cup chopped, cooked chicken breast

1tbsp olive oil

2 cups each of chopped celery and carrots

½ chopped onion

1 large chopped courgette

1 chopped red bell pepper

2 minced cloves garlic

4 cups chicken broth

¼ cup flour

3tbsp butter

1tbsp Italian seasoning

1 cup fresh, chopped spinach leaves

2tbsp cider vinegar

540ml tin drained and rinsed cannellini beans

796 tin diced tomatoes

Salt and pepper to taste

Parmesan and fresh parsley to finish

Instructions

1. Heat a large casserole dish over medium-high heat and add olive oil and butter. Add celery, onion, carrots, and sauté for about five minutes until the vegetables are tender.
2. Add the courgette and red pepper and cook for two more minutes until just softened. Sprinkle in the flour to create a roux and cook for one minute before slowly adding the broth. Stir continuously until the sauce starts to thicken.
3. Stir in the tomatoes, cannellini beans and Italian seasoning and bring to a boil, stirring often.
4. Add the chicken, reduce heat to low, and simmer uncovered for about half an hour.
5. Stir in the vinegar and spinach and cook for three or four minutes until the spinach is wilted.
6. Season to taste and garnish with parsley and parmesan cheese.

Serves 6