Chicken & White Bean Stew with Pesto

Name: Chicken & White Bean Stew with Pesto
Cuisine: Italian
Ingredients: A few drops of Tabasco or a pinch of dried red chili flakes (optional); A few drops of Tabasco or a pinch of dried red chili flakes (optional); Salt and pepper to taste; Salt and pepper to taste; ¼ cup (60 mL, or a couple of big spoonfuls) basil or sun-dried tomato pesto; ¼ cup (60 mL, or a couple of big spoonfuls) basil or sun-dried tomato pesto; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 large onion, chopped; 1 lb (500 g) skinless, boneless chicken thighs or breasts, cut into bite-sized pieces; 1 lb (500 g) skinless, boneless chicken thighs or breasts, cut into bite-sized pieces; 1 lb (500 g) skinless, boneless chicken thighs or breasts, cut into bite-sized pieces; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 1 red bell pepper, seeded and chopped; 3 to 4 garlic cloves, crushed; ½ tsp (2.5 mL) ground cumin; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; ½ to 1 cup (125 to 250 mL) corn kernels (optional); 1 cup (250 mL) chicken or vegetable stock; 1 cup (250 mL) chicken or vegetable stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is a perfect example of a potful of perfectly ordinary ingredients that is far better than the sum of its parts. The recipe is as straightforward as any, but the soup is surprisingly rich and tasty. The longer you simmer it, the better it gets—and of course it’s even better the next day. It also makes great use of leftover roast turkey.

Ingredients

Europe
Italy
Leftovers
Gluten-free
Mediterranean

Ingredients

Method