Bean and Chard Soup

|A hearty quick soup for a filling veggie lunch.|chard rainbow chard swiss chard|1 bunch chard or any other hearty greens you have such as kale cabbage etc1 tablespoon capers2 rosemary sprigs pick leaves off60ml olive oil2 cloves garlic minced400g canned cannellini beans drained75g macaroniparmesan cheese4 cups chicken stock|Remove the stems from the chard leaves. Chop the leaves and put them aside. Chop the stems and put them aside separately.Finely chop together the capers and rosemary leaves.In a heavy bottomed large saucepan stir together the oil and garlic over medium-high heat. Cook stirring frequently until the garlic is pale gold about 5 minutes. After 3 minutes of cooking add the chard stems. Once they are cooked stir in the capers and rosemary. Cook stirring for 1 minute. Stir in the chard leaves and cook for 2 to 3 minutes stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.Add the stock. Season with salt and pepper to taste. Bring to a boil and stir in the macaroni. Boil for 10 minutes or until the pasta is tender. Adjust the seasoning if necessary.Serve with grated parmesan on top.|10.00 minutes|4|