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

1. The Process
2. In a large pot, saute garlic and chili in extra virgin olive oil.
3. Add broth and tomatoes.
4. Add chicken.
5. After about five minutes add potato.
6. Cook on a gentle boil for about 15 minutes.
7. Add beans, chard, carrots and celery, and simmer for a few more minutes.
8. Dont over cook.
9. Ladle into warm bowls.
10. Finish with parsley, Parmesan, and taste for salt and pepper.

garlic, chili flakes, extra virgin olive oil, freerange organic chicken broth, italian plum tomatoes, halves, potato, italian white beans, stalks red chard, carrots, celery, handfull, salt, pepper, parmesan cheese

Taken from www.cookstr.com/recipes/tuscan-chicken-soup (may not work)