Chicken, White Bean, and Spinach Stew

Ingredients

• 3 cups baby spinach leaves packed coarsely chopped
• 0.3 teaspoon pepper black
• 32 ounce cannellini beans beans white rinsed drained canned
• 2 cups rotisserie chicken breast shredded boneless skinless
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon thyme leaves dried fresh chopped (or 1 teaspoon )
• 4  garlic cloves minced
• 1 tablespoon olive oil 
• 1 medium onion coarsely chopped
• 4  plum tomatoes canned drained
• 0.3 teaspoon salt 
• 0.5 cup water 

Equipment

• sauce pan

Directions

1. Heat oil in a medium saucepan over medium-high heat.
2. Add onion; cook 5 minutes or until softened, stirring.
3. Add garlic and thyme; cook 1 minute, stirring.
4. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon.
5. Add more water, if needed.
6. Add spinach, stirring until wilted.
7. Add chicken; cook 2 minutes. Season with salt and pepper.