This is a twist on the classic pasta fagioli soup, using shredded chicken breast, red kidney beans, and Swiss chard. At 345 calories per serving, it is a filling and low-calorie meal.
chicken and chard pasta fagioli
Chicken and Chard Pasta Fagioli
Ingredient
- 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
Instructions
- 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.