Ingredients:
1 Tbsp olive oil
1 C chopped onion
2 garlic cloves, minced/smashed
1 lb. chicken tenders (skinless/boneless)
ground pepper
48 oz low sodium chicken broth
2 14 oz can of cannellini beans, drained/rinsed
1 tsp dried rosemary leaves
1 Parmesan cheese rind strip (from the edge of a triangle or block of cheese)
3 large carrots, sliced (or 4 medium)
3 C chopped swiss chard (large pieces)
1/3 C flat parsley leaves
1 Tbsp lemon juice
Grated Parmesan cheese for garnish
Directions:
On medium, heat oil in soup pot/Dutch oven. Add onion and saute for 1 – 2 minutes. Add chicken tenders and saute lightly on one side about 2 minutes. Stir onions, add garlic, and turn chicken tenders. Sprinkle pepper on cooked side of chicken and lightly brown the other side of each tender. Cook chicken 2-3 minutes more until almost cooked, slightly pink on the inside.
Set chicken aside in a bowl. Add chicken broth to the onions. Add beans, rosemary, carrots, and Parmesan cheese rind. Simmer on low until carrots are slightly cooked (about 15 minutes).
Cut chicken tenders length-wise in bite size strips. (I use kitchen shears.)
When carrots are almost tender, add Swiss chard, parsley, and cut chicken. Continue simmering on low for about 5 minutes more, until swiss chard is tender and chicken is not pink. (Be careful not to overcook greens or chicken.)
Remove from heat. Add lemon juice and stir. Serve soup with grated Parmesan cheese.
Serves 5 -6.