Pasta Fagiole (Italian Bean Soup)

2 t. olive oil
chopped onion
minced garlic
2, 14.5 oz. cans chicken broth
15 oz. can diced tomatoes
15 oz. can cannelloni or white beans, rinsed and drained
1/2 c. ditalini or other small pasta
1/2 lb. Swiss chard leaves or spinach leaves, coarsely chopped
1/4 t. salt
black pepper, to taste
Parmesan cheese

Warm the oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3-5 minutes, or until the onion is soft. Add broth, tomatoes (including liquid), beans and pasta. Cook, stirring for 15 minutes, or until pasta is cooked. Add the swiss chard and salt. Cook and stir for 2-3 minutes longer, until chard is wilted. For added flavor, sprinkle parmesan cheese and pepper on the soup just before serving. Tastes great and is good for your body and soul.