Chicken Breast and Swiss Chard Pasta Fagioli

This is a twist on the classic
Italian pasta fagioli soup,
using shredded chicken breast,
red kidney beans, and Swiss chard.

Ingredients:
2 tablespoons olive oil
3/4 pound Swiss chard, stems diced (1 cup), leaves torn (4 cups)
1 1/4 cups diced onion
1 1/4 cups shredded carrot
2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried rosemary
2 teaspoons crushed red pepper flakes
5 cups reduced-sodium fat-free chicken broth
1 can (28-ounce) diced tomatoes, undrained
1 can (16-ounce) red kidney beans, rinsed and drained
2 cups shredded roasted chicken breast
1 1/4 cups (about 6 ounces) ditalini or tubetini pasta
2 tablespoons grated Parmesan cheese, plus extra for serving

Directions:

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.