• 2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
• 1 yellow onion large, diced
• 3 carrot medium carrots, diced
• 4 stalk celery large stalks, diced
• 1 teaspoon sea salt divided, more or less to taste
• 1 teaspoon freshly ground black pepper divided, more or less to taste
• 3 tablespoon tomato paste
• 8 clove garlic minced
• ½ teaspoon crushed red pepper more or less to taste
• 2 tablespoon fresh rosemary chopped, or thyme
• 2 teaspoon dried basil
• 6 cup low-sodium vegetable broth
• 60 ounce canned cannellini beans drained and rinsed
• 30 ounce canned diced tomatoes
• 4 ounce kale chopped, or baby spinach
• 2 tablespoon balsamic vinegar
• 1.5 cup canned full-fat coconut milk

Optional (for serving):

• fresh basil chiffonade

• 3 pound boneless skinless chicken breast

For Dredging:

• 1/2 cup all-purpose flour
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dry oregano

For Sauce:

• 4 tablespoon unsalted butter
• 4 tablespoon extra virgin olive oil
• 12 ounce mushroom sliced
• 2 yellow onion thinly sliced
• 4 clove garlic chopped
• 1 1/4 cup dry marsala wine
• 3/4 cup low sodium chicken stock

For Serving:

• 2 pound tubed polenta cut into rough chunks
• 1/2 cup heavy whipping cream warmed, more or less to desired consistency
• 1/4 cup Parmesan cheese grated
• 1/2 teaspoon Kosher salt more or less to taste or dietary preference
• 1/3 teaspoon freshly ground black pepper more or less to taste

For Garnish:

• 1/2 cup parmesan cheese grated
• 1/4 cup Italian parsley chopped