Chicken, Butternut + White Bean Stew

Chicken, Butternut + White Bean Stew

INGREDIENTS

• Olive oil

• 2 carrots, peeled and sliced

• 2 stalks celery, sliced

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 2 quarts chicken stock

• 1 can white beans

• 1 small butternut squash, peeled, seeds removed, and diced

• 2 skinless chicken breasts

• 1 bunch kale, stems removed

• 2 tsp oregano

• 2 tsp chopped rosemary

• 1/2 cup fresh parsley, chopped.

• 1/2 cup extra virgin olive oil

• 1/4 cup grated parmesan cheese

• juice of 1 lemon

• salt and pepper

METHOD

1. Add olive oil to a large pot over medium heat. Cook the carrots, celery, squash, and onion, stirring occasionally, about 7 minutes. Add the garlic, oregano, rosemary, salt and pepper, and cook for 2 minutes more.

2. Add the stock and beans, stir.

3. Add whole chicken breasts, bring to a boil. Cover, then reduce heat and simmer until the chicken is cooked, about 10 minutes.

4. Remove the chicken breasts and let cool. Shred chicken with two forks then add back to the pot along with the kale. Cook and stir a few minutes more until the kale is wilted.

5. Stir in the fresh parsley and lemon juice, then ladle into bowls. Sprinkle with grated parmesan.