Ingredients
- 1 tbsp butter
- 1 yellow onion, diced
- 6 cloved garlic, minced
- 1/4 cup tomato paste
- 1 cup sundried tomatoes
- 6 cups chicken bone broth
- 1 cup heavy cream
- 1 heaping tbsp fresh basil (or 2 tsp dried basil), plus more for garnishing
- 2 tsp salt, plus more to taste
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp crushed red pepper, plus more for garnishing
- 1/2 lb dried navy beans, prepared (or 2 cans navy beans)
- 10oz fresh baby spinach, roughly chopped
- 2 lbs shredded chicken
- 8oz cream cheese, room temperature, cubed
- 1/2 cup grated parmesan cheese, plus more for garnishing
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
- Add tomato paste and sundried tomatoes to pot. Stir to combine and cook 2 minutes more.
- Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
- Add navy beans, shredded chicken, cream cheese, and parmesan cheese. Return to a simmer for 10 minutes.
- Stir in spinach and cook until just beginning to wilt, about a minute or two.
- Taste and adjust salt to taste. Serve garnished with parmesan cheese, basil, and/or crushed red pepper.
Notes
- A 1/2 lb dried navy beans (prepared) can be substituted for 2 drained cans of navy beans.
- Fresh spinach can be substituted with kale or Swiss chard. Frozen spinach can be used in a pinch, but the texture will not be as good.