Packed with chunky vegetables and full of flavor.
Melt butter and olive oil in a dutch oven or stock pot of at least 5 1/2 quart capacity. Set heat to medium and add carrots, celery, garlic, cabbage, turnips, leeks, dill & thyme. Mix ingredients well. Add salt & pepper. Simmer, covered, for about 10 minutes.
Once vegetables are translucent, add chicken broth & stock along with the green beans, tomatoes, swiss chard & parsley. Bring to a boil then lower heat to medium and simmer for about 40 minutes until vegetables are tender.
Add chicken and simmer for an additional 5 minutes. Remove from heat and, if necessary, add salt & pepper to taste.
Serve topped with a sprinkling of lemon zest and a generous amount of freshly grated Parmigiano-Reggiano, if desired.