Ingredients

· 2 tablespoons olive oil

· 1 onion

· 2 carrots

· 2 celery stalks

· 1 jalapeno

· 1 bay leaf

· 3 garlic cloves

· 8 cups chicken stock

· 2 cans cannellini beans

· 2-3 cups shredded roasted chicken

· 1 teaspoon salt

· ½ teaspoon ground pepper

· 2 tablespoons dill

· 1 bunch Swiss chard

· 1 juiced lemon

· Parmesan for serving

Method

Heat the oil in a large pot set over medium heat. Saute the onions, carrots, celery, jalapeno and bay leaf until the vegetables are tender, about five minutes. Add garlic and cook for two more minutes. Add chicken stock, beans, shredded chicken, salt and pepper and dill. Bring to a boil and then reduce the flame. Simmer for 20 minutes stirring occasionally. Add the chard and lemon juice and simmer for another 10 minutes. If you like it a little bit brighter in colour, add more lemon juice. Serve garnished with dill and shaved parmesan cheese.