Another savory recipe from RedBook's 6 meals under 500 calories. This one is a different take on the Italian pasta fagioli soup. Generally, it is just made with pasta and beans, but this recipe takes it a step further adding chicken and chard to boost the fiber and protein in the soup.

Chicken and Chard Pasta Fagioli

Serves: 6 Edit
Prep Time: 12 min
Cook Time: 30 min

Ingredients:

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

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.

Nutritional Information
(per serving)

Calories	345
Total Fat	8g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	44g
Dietary Fiber	--
Sugars	--
Protein	28g
Calcium	--