Tomato Basil Chicken Stew

Servings: 4

Ingredients:
1 Tbsp coconut oil
1 small white onion, chopped
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves
1 (28oz) can whole tomatoes (with the juices)
1/2 can of water
1 (14oz) can cannellini beans
4 - 4 oz. chicken breast, skinless, cooked, shredded
2 cups baby spinach
¼ cup fresh basil, chopped
1 tsp sea salt
½ tsp black pepper
¼ tsp red pepper flakes

Heat coconut oil in a large pot over medium heat. Add onion, carrots and celery to the pot. Sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic, and sauté until fragrant, just a minute or two.

Add the rest of the ingredients to the pot.  Use the 28oz can of whole tomatoes and fill it half way with water add that to the pot and stir to combine. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes.