Step 1

In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery, and saute for about 4-5 minutes until the vegetables are tender.

Step 2

Stir in the zucchini and red pepper and cook for 2 minutes until slightly softened.

Step 3

Sprinkle in the flour to create a roux and cook for 1 minute. Slowly the chicken broth while continuously stirring until it starts to thicken and comes together.

Step 4

Stir in the Italian seasoning, red pepper flakes, beans, and canned tomatoes.

Step 5

Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.

Step 6

Stir in the spinach and cider vinegar. Cook for an additional 3-4 minutes or until everything is warmed through.

Step 7

Season with salt and pepper to taste. Serve hot with fresh parsley and parmesan cheese, if desired.