Step 1

Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.

Step 2

Add onion and carrots and sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.

Step 3

Stir in broth and bring to a boil. Add the shredded chicken, then reduce heat to medium and let the broth simmer for 8-10 minutes, stirring occasionally.

Step 4

Stir in the beans and greens. Allow about 1 minute for the greens to wilt. Add lemon juice, parsley, salt, and pepper. Serve and enjoy!