2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 1/2 ounces diced tomatoes, 1 can
1 quart fat-free chicken broth, or 2 cans
15 ounces cannelini beans, 1 can, rinsed and drained
1/2 cup Ditalini or other small pasta
1/2 pound swiss chard or spinach, coarsely chopped
Heat oil in Dutch oven over medium heat. Cook the onion and garlic, stirring occasionally, for 3 minutes until soft.
Add the broth, tomatoes (with juice), beans and pasta. Cook, stirring, for 15 minutes, or until the pasta is cooked. Add the Swiss chard and cook, stirring, for 2 minutes, or until the chard is wilted.