Step 1

Heat the oil in a large pot set over medium heat

Step 2

Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are onions are tender, about 5 minutes

Step 3

Add garlic and cook for 2 more minutes.Add chicken stock, beans, shredded chicken, salt and pepper and dill

Step 4

Bring to a boil then reduce to a swimmer

Step 5

Simmer for 20 minutes stirring occasionally.Add chard and lemon juice and simmer for another 10 minutes

Step 6

If you like it a little bit more "bright" add more lemon juice.Serve garnished with dill and shaved Parmesan.