1lbskinless, boneless chicken thighs or turkey breast, cut into bite-sized pieces
2stalks celery, chopped
2carrots, peeled and chopped
1red bell pepper, seeded and chopped
3big cloves of garlic, crushed
119 oz. (540 mL) can white kidney or navy beans, drained
1can chicken broth
a few drops of Tabasco or a pinch of red pepper flakes (optional)
Salt & pepper to taste
¼cup(or a couple of big spoonfuls) basil or sun-dried tomato pesto
Freshly grated Parmesan cheese, for serving (optional)
Heat 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.
Add 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.
Stir in the pesto and serve topped with Parmesan cheese. Serves 4-6, or 2-3 with leftovers.
It doubles easily if you want to make a bigger batch.