Tuscan Vegetable fricassee is so comforting and filled with hearty vegetables, white beans and chicken. Super easy to form and excellent for busy weeknights!

“Hi, it's Kelly Vie Sweeter again to share another easy dinner recipe! It’s officially food season so this point I’m bringing an easy and insanely delicious Tuscan Vegetable fricassee . The weather has been cold and rainy where i'm and there's nothing more that i really like than to warm up with an enormous nourishing bowl of this cozy stew.


Not only is that this stew super easy to form , it’s also full of plenty of healthy and hearty veggies. the simplest part is that you simply can easily customize it with whatever you've got on hand!

We loaded ours up with celery, zucchini, red peppers, carrots, diced tomatoes and white beans. Just allow them to simmer together during a large pot with some garlic, onions and Italian herbs to make an excellent rich and flavorful base. Plus, you guys are getting to love how amazing this makes your kitchen smell!


Once the flavors have had an opportunity to meld together, we’re getting to add some spinach and cooked chicken.

Serve this up with some crusty bread, fresh parsley and a sprinkle of Parmesan cheese. This stew is so comforting, delicious and therefore the perfect thanks to warm you abreast of any chilly day!

TUSCAN VEGETABLE fricassee 

PREP TIME / 10 MINUTES

COOK TIME / 45 MINUTES

TOTAL TIME / 55 MINUTES

AUTHOR / KELLY KWOK


Tuscan Vegetable fricassee - so comforting and filled with hearty vegetables, white beans and chicken.



Ingredients

• 1 tablespoon oil

• 3 tablespoon butter

• 1 medium onion diced

• 2 cloves garlic minced

• 3 cups chopped carrots

• 3 cups chopped celery

• 1 large zucchini chopped

• 1 sweet red bell pepper chopped

• 1/4 cup flour

• 4 cups chicken stock 

• 1 tablespoon Italian seasoning

• ½ teaspoon crushed red pepper flakes optional

• 1 19 oz. can cannellini beans, drained and rinsed

• 1 28 oz. can diced tomatoes, undrained

• 1 cup diced cooked pigeon breast I used rotisserie

• 1 cup fresh spinach leaves chopped

• 2 tablespoons vinegar 

• salt and pepper to taste

• fresh parsley

• parmesan cheese

Instructions

1. during a large pot over medium high heat, add the butter and vegetable oil . Add within the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir within the zucchini and red pepper and cook for an additional 2 minutes until slightly softened. Sprinkle within the flour to make a roux and cook for an additional minute. Slowly add 1 cup of the chicken stock while continuously stirring until it starts to thicken and comes together. Then slowly pour within the remaining chicken stock .

2. Stir within the Italian seasoning, red pepper flakes, beans and full can of tomatoes.

3. bring back a boil, stirring frequently.Add the chicken and reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.

4. Stir within the spinach and vinegar and cook for a further 3-4 minutes or until everything is heated through.

5. Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.







Nutrition Facts

Tuscan Vegetable fricassee 

Amount Per Serving

Calories 186Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g20%

Cholesterol 31mg10%

Sodium 749mg31%

Potassium 746mg21%

Carbohydrates 17g6%

Fiber 4g16%

Sugar 7g8%

Protein 9g18%

Vitamin A 12312IU246%

Vitamin C 51mg62%

Calcium 82mg8%

Iron 2mg11%

* Percent Daily Values are supported a 2000 calorie diet.