Tomato Basil Chicken Stew

Not always a fan of tomato based soups and stews but this was a winner especially as left overs after a day or two!

1lb cooked, shredded chicken
1-2tbsp EVOO
4 carrots, peeled, diced
1 yellow onion. diced
4 stalks celery, diced
4 cloves of garlic, minced
2 14.5oz cans of fire roasted diced tomatoes with garlic
1 14oz can of cannelinni beans, rinsed
3 c low sodium chicken broth
1 c tomato juice or soup
2 handfuls of spinach, roughly chopped
1 handful of basil, roughly chopped
Kosher salt and freshly ground pepper to taste
1/4 tsp cayenne pepper
pinch of crushed red pepper flakes
freshly grated parmesan cheese

Heat oil in a large stockpot/soup pot over medium high heat.  Add carrots, onion, and celery.  Cook until onion is translucent.  Add garlic and cook additional minute.  Add in tomatoes, beans, broth and tomato juice/soup.  Bring to a boil and add chicken, spinach, basil, and seasonings. Reduce to heat to low, cover, and simmer for 10-15 minutes.  Stir occasionally.  Serve immediately with grated parmesan cheese.