Instructions: SUBSTITUTES: substitute basic chicken stock, or commercial chicken stock for the turkey stock.

CHARD: remove stems, cut across on the diagonal into 1/4-inch slices, greens cut across into narrow strips. BLANCH boiling onions for 1 minute, run under cold water and peel. CELERY: peel; cut diagonally across into 1/4-inch slices. PASTA: cook the pasta in lightly salted boiling water for 10 minutes. Drain and reserve.

SOUP: In a medium stockpot, bring the stock to a boil. Stir in the Swiss chard stems, onions, potatoes, and celery. Return to a boil. Lower the heat and simmer for 15 minutes. Stir in the Swiss chard leaves and sage.

Return to a boil. Lower the heat and simmer for 5 minutes.

Stir in the turkey and the reserved pasta. Season with salt and plenty of pepper. Heat through.

MAKES 15 cups; 6 to 8 servings. [PER CUP: 141 cals, 4g fat] -Estimated by

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