Tuscan Chicken & Vegetable Stew

I have to say from the outset that there is a lot of chopping going on here. A LOT. It was one of the things that almost kept me from trying this recipe.

You read – I’ll chop …

My new dear friend, mentor and cruise ship guru, Chloe, was making this one day while we were working at her home. (CHOP, CHOP, CHOP) Her house was filled with the most wonderful aromas. She assured me that this recipe was easy  … especially if you buy a rotisserie chicken. She gave me the recipe and looking at it, I still wasn’t sold. CHOP, CHOP

Chop this. Chop that. Chop that other thing. Oh, yeah, and chop that thing over there, as well. And not just the Swedish Chef inspired chopping that I usually do … chopping so things are the same size. UGH! Not my forte.

The next day, while we were working (yes, I spent a tremendous amount of time at her house), we sat and had this stew for lunch. Well, hush my mouth and pass my chopping knife! You could have added 7 more ingredients to this and I would have chopped away. (Well, not really)

Chop … chop … chop …

I acquiesced and tried it at home. This makes a HUGE pot of stew – which is good when you hate chopping neatly as much as I do. The Dear one and I had this for dinner one night and had 3 containers for the freezer. Some toasted bread and a green salad and you’re set on a chilly evening.

So, Chloe … I went on an interview for a job as a tour guide. I was very content to sit on a tour bus with cruise ship passengers riding around Acadia National Park and Mount Desert Island. Tour over, passengers leave, count your tips, done. Chloe and I hit it off instantly. You know, that rare, kindred spirit vibe you find only a few times in your life, if you’re lucky. During this interview, Chloe mentioned that she wanted to retire after the 2017 season. The next thing I knew – and I’m not quite sure what she saw in me, maybe it was my silliness in actually being willing to take the job – she was training me to take over her job when she retired. (chop, chop, chop)

It was terrifying at first. So much information. So many moving parts. I would sit next to her, day after day, in utter awe at all the information in her head. Her ease with the most difficult people (myself included) was grace personified. Her innate ability to take the most difficult of scenarios, turn it around and make it seem like there was never an issue.

I am sure many people who began the conversation all fired up had no idea how she managed turn the situation around, or perhaps didn’t even notice that the situation was turned around. She calls this the “please, pass the butter” voice. (I’m still working on that.) It was inspiring.

But, aside from training me – mentoring really – adopting a bit – for this job of many facets … wait, I’ll explain. Does anyone remember the old Ed Sullivan Show? There was a fella on the show, quite often actually, who had many thin bamboo poles. He would start spinning plates on these poles and run around the stage, watching the plates, jiggling the poles, spinning plates, keeping all the plates up in the air. That, in a nutshell, is my job.

Sorry, digressed … aside from mentoring me in this difficult transition, she became a dear friend. She and her darling husband Scott (and the dearest Lucy) fed me, wiped my tears, picked me up from the ground when I was at my lowest, taught me, guided me, became my family, laughed with me, drank wine with me at the end of a frustrating day, sighed with me, and guided me through a frantic summer and fall.

On one of my worst days – I had made at least a billion mistakes – I had stepped away and there were tears streaming down my face. Scott came over, wiped them away and said, “Do you think Chloe has never made a mistake? Chloe has made more mistakes than this. Learn from them. Make new ones. And don’t let anyone see you crying.”

I am truly grateful to Chloe for so much … more than I can ever possibly express, more than my heart and head can hold at times. It’s that rare type of symbiotic friendship where words are not always necessary, giggles and laughing are ever present, compassion is a given, forgiveness always there, and life is so much richer with them in it.

Thank you so much, dear woman, for all you’ve done for and given me.

Anyway, enough mush …

Every time I make this soup, I think of sweet Chloe and miss the stuffin’ out of her! Hmmm, maybe I should give her a call while I’m chopping freakin’ vegetables …

I joke about the chopping, but there is a lot. But once that’s done, that’s really it – jut add ingredients and stir. The apple cider vinegar gives it a layer of flavor that brings everything together.

• 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
• ¼ cup flour
• 4 cups chicken broth
• 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 chicken breast (I used rotisserie)
• 1 cup fresh spinach leaves, chopped
• 2 tablespoons cider vinegar
• salt and pepper to taste
• fresh parsley
• parmesan cheese

In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant.

Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened.

Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.

Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.

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

Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.

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