Per serving: 3 green, 1 leaner, 1 healthy fat, and ~3 condiment
1 Tbsp olive oil
¼ cup chopped onion
3 cloves garlic, minced
2, 28 oz cans whole tomatoes
18 oz shredded, cooked chicken breast
2 cups spinach
¼ cup chopped basil
¼ tsp salt
¼ tsp pepper
¼ tsp crushed red pepper flakes
1/2 cup celery
Heat oil in large stockpot over med high heat. Add onions and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and saute for an additional minute or two.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium low and simmer partially covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly grated parmesan cheese.
You can also add all the ingredients to a slow cooker except the parmesan cheese and cook on high for 3 to 4 hrs on low.