Ingredients
2tbspolive oil
¾lbswiss chard
1¼cupsonion,diced
1¼cupscarrot,shredded
2tspfresh rosemary leaves,chopped
2tspred pepper flakes,crushed
5cupsfat free chicken broth,reduced sodium
1cantomatoes,diced
1canred kidney beans
2cupchicken breast,shredded, roasted
1¼cupsditalini pasta,or tubetini
2tbspparmesan cheese,grated
Preparation
Heat oil in a large pot over medium-high heat; add chard stems, onions, carrots, rosemary, garlic, and red pepper flakes. Sauté 5 minutes. Add chard leaves; sauté 2 minutes or until wilted.
Add broth, tomatoes, and beans; bring to a boil. Reduce heat to low, cover, and cook 10 minutes. Stir in chicken and pasta. Bring to a boil, reduce heat to low, cover, and simmer 8 to 10 minutes longer, until pasta is cooked.
Stir in grated cheese. Ladle into bowls and serve with extra cheese, if desired.
