Instructions: * Note: Other bitter greens such as dandelion or escarole can be substituted for the puntarella. Use beans such as cranberry, white, navy, great Northern or cannellini beans.

In a 3-quart soup pot, simmer the stock. Add the chicken and poach until opaque and firm, about 10 minutes. Transfer to a plate. Add the carrots and fennel to the broth and cook until fork-tender, about 10 minutes. Chop greens into 1-inch pieces. Add the chopped greens, and beans and simmer.

Shred the chicken into 1-inch strips with your hands. Add to the pot and simmer until the chicken is heated through, about 2 minutes. Season with salt and pepper. Ladle into 4 shallow soup bowls and serve.

Serves 4.

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