SOUP INGREDIENTS :

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 1/2 tablespoons minced garlic
4 cups chicken stock or low-sodium chicken broth
1 lb. Swiss chard, stems and tough ribs removed, leaves coarsely chopped
1 19 oz can white cannelloni beans, drained and rinsed
1/2 lb boneless skinless chicken breasts, sliced crosswise 1/3 inch thick

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Heat the oil in a large saucepan until shimmering.
2. Add the onion, 1 tablespoon of the minced garlic and a pinch of crushed red pepper. Cook over moderately high heat, stirring frequently, until the onion is softened, about 6 minutes.
3. Add the stock, Swiss chard and beans and bring to a boil. Reduce the heat to moderately low and simmer until the chard is tender and the soup is slightly thickened, about 15 minutes.
4. Add the chicken and the remaining 1/2 tablespoon of garlic and simmer gently over moderately low heat until the chicken is just cooked through, about 5 minutes. Season with salt and pepper.
5. Ladle the soup into bowls and serve.