Tuscan Chicken Soup

• 2 garlic cloves, minced
• 1 teaspoon chili flakes
• 1 tablespoon extra virgin olive oil
• 8 cups free-range organic chicken broth
• 1 14.5-oz. can Italian plum tomatoes, crushed
• 2 halves or 1 full boneless skinless chicken breast cut into pieces
• 1 medium Yukon Gold potato, diced
• 1 can Italian white beans, chickpeas or kidney beans, drained and rinsed
• 2-3 stalks red chard, cut into one-inch pieces tough ribs removed
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• handfull fresh Italian parsley, minced
• pinch salt
• twist pepper (for extra kick, and for garnish only)
• grated Parmesan cheese

The Process

1. In a large pot, sauté garlic and chili in extra virgin olive oil.

2. Add broth and tomatoes.

3. Add chicken.

4. After about five minutes add potato.

5. Cook on a gentle boil for about 15 minutes.

6. Add beans, chard, carrots and celery, and simmer for a few more minutes. Don’t over cook.

7. Ladle into warm bowls. Finish with parsley, Parmesan, and taste for salt and pepper.