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Tuscan Chicken & Butter Bean Stew

with parsley pesto and red pepper ciabatta
4.0 stars
(5 reviews)
  • Egg-Free
In Tuscan cuisine, a traditional method for cooking beans is to add dried beans to a glass bottle, top with water, then insert a cork to seal the opening. The bottle is placed in the cooling embers of a wood-fired oven after the day's bread has been baked and left to simmer for several hours. While we can't recreate the authentic cooking technique- we don't have wood fired ovens and the local Health Department would object to leaving sealed glass unattended in an open fire- we did make a Tuscan inspired bean stew. Thin-sliced fennel is sautéed until in melts in the pan, then tossed with peppers and onion. We then add tomato and slow-simmer with oregano and spices. Pulled, white-meat chicken and plump butter beans go in near the end so that all the flavors marry together. A parsley pesto brightens everything up and an red pepper ciabatta roll is served on the side.
Per Serving*
1.0 Per Container
Calories 670
Total Fat 24g
Saturated Fat 4.0g
Trans Fat 0g
Cholesterol 90mg
Sodium 960mg
Total Carbs 73g
Dietary Fiber 13g
Sugars 5g
Protein 46g
Vitamin A 3260IU
Vitamin C 40mg
Calcium 71mg
Iron 18mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

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