2 tbsp olive oil
1 medium onion, diced
2 large carrots, diced
2 celery stalks, diced
1 jalapeño,diced (optional)
1 bay leaf
3 garlic cloves, minced
8 cups chicken stock
2 14 oz cans of white cannellini beans, drained and rinsed
2-3 cups shredded chicken, roasted or from a rotisserie chicken
1 tsp salt
1/2 tsp pepper
2 tbsp fresh dill, finely chopped (plus extra for garnish)
1 bunch Swiss chard, stems removed chopped
1 lemon, juiced
Parmesan cheese for serving
In a large pot Sauté onions, carrots, celery, jalapeño, garlic, bay leaf in olive oil until vegetables are tender.
Add in chicken stock, white beans, chicken, salt and pepper and dill. Bring to a boil then reduce to a swimmer. Simmer for 20 minutes stirring occasionally.
Add chard and lemon juice, simmer for another 10 minutes.
Garnish with dill and shaved Parmesan.