Ingredients

The following ingredients have 6 Servings
  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 1 parsnip, chopped (optional)
  • 3 cloves garlic
  • 3 medium potatoes, chopped (trade 1 of the regular potatoes for a sweet potato for a tasty variation)
  • 2 handfuls green beans, trimmed, cut in 1/2
  • two handfuls of greens such as chard or Tuscan kale, finely chopped
  • 3 cups or more cooked chicken
  • 15 oz can kidney beans
  • optional: a bit of bacon or pancetta
  • 7 cups chicken stock
  • 1 to 2 tbsp olive oil
  • salt & pepper to taste

Instruction

  • Heat the olive oil on medium in large pot. Add the onion, sauté until it begins to soften, about 5 minutes.
  • Add the carrots and garlic, sauté another 5 minutes.
  • Stir in the potatoes, heat for a few minutes, then add the stock and green beans. Bring to a boil, then reduce to a steady simmer on medium heat. Let it simmer until the potatoes start to soften a bit, about 20 minutes.
  • Add the chicken and kidney beans simmer gently for another 25 minutes or so. After the 25 minutes, check the vegetables to see if they have reached their desired softness before moving to the next step.
  • Stir in the greens, cook until they have wilted, 5 to 10 minutes. Length of time will depend on the kind of green you use; kale will take longer to wilt than chard. Add salt & pepper to taste.
  • Ladle the stew into bowls to serve. Enjoy!