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
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. 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 15 minutes.
Add the chicken, green beans, and kidney beans simmer gently for another 20 minutes or so.
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.