Ingredients
2 tbsp. olive oil
3/4 lb. Swiss chard
1 1/4 c. diced onion
1 1/4 c. shredded carrot
2 tsp. chopped fresh rosemary leaves
2 tsp. crushed red pepper flakes
5 c. reduced-sodium fat-free chicken broth
1 can diced tomatoes
1 can red kidney beans
2 c. shredded roasted chicken breast
1 1/4 c. ditalini or tubetini pasta
2 tbsp. grated Parmesan cheese
Preparation
Step 1Heat 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.Step 2Add 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.
