1-Start with the aromatics: Heat olive oil in a large stockpot over medium-high heat. Add chopped onion, diced carrots, and diced celery. Sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent.

2-Add the garlic: Add minced garlic and sauté for 1-2 additional minutes until fragrant. Be careful not to let the garlic burn, or it will become bitter!

3-Combine all ingredients: Add the remaining ingredients: whole tomatoes with their juices, rinsed cannellini beans, shredded chicken, baby spinach, chopped basil, salt, black pepper, and crushed red pepper flakes. Stir to combine everything thoroughly.

4-Crush the tomatoes: Use a long spoon to crush the whole tomatoes. This step is oddly satisfying and helps release their juices to create a richer stew base. 🙂

5-Bring to a boil then simmer: Bring the mixture to a boil, then reduce heat to medium-low. Simmer partially-covered for 10 minutes to allow flavors to meld together.

6-Final touches: Season with additional salt and pepper if needed. Serve with freshly-grated Parmesan cheese for an extra layer of flavor.

1-Add all ingredients except the Parmesan cheese to a slow cooker.

2-Stir to combine everything thoroughly.

3-Cook on high for 3-4 hours or low for 6-8 hours. The longer cooking time allows the flavors to develop beautifully!

4-Serve with freshly-grated Parmesan cheese. That's it!