1 lb. skinless, boneless chicken thighs or turkey breast, cut into bite-sized pieces
2 stalks celery, chopped
2 carrots, peeled and chopped
1 red bell pepper, seeded and chopped
3 big cloves of garlic, crushed
½ tsp. ground cumin
1 19 oz. (540 mL) can white kidney or navy beans, drained
1 can chicken broth
a few drops of Tabasco or a pinch of red pepper flakes (optional)
Salt & pepper to taste
1/4 cup (or a couple of big spoonfuls) basil or sun-dried tomato pesto
Freshly grated Parmesan cheese, for serving (optional)
1Heat a drizzle of oil in a large pot set over medium heat. Cook the onion and chicken pieces for about 5 minutes, until the onions are starting to brown and the chicken is opaque. Add the celery, carrots, and red pepper and cook for a few more minutes, until the vegetables begin to soften. Add the garlic and cumin and cook for another minute.
2Add the beans, chicken broth, Tabasco and some salt and pepper and bring to a simmer. Turn the heat down to low, cover and let cook for about 45 minutes.
3Stir in the pesto and serve topped with Parmesan cheese. Serves 4-6, or 2-3 with leftovers.
4 It doubles easily if you want to make a bigger batch.