kosher salt and freshly ground black pepper, to taste
1 28-oz can diced tomatoes
6 cups vegetable stock
1/2 teaspoon dried oregano
2 cans of coconut milk
1/4 cup soy sauce
Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
In a large soup pot, add the remaining tablespoon of olive oil and saute the onion, carrots, bell pepper, celery, and jalapeno over medium heat until the vegetables are tender and golden brown, about 10 minutes.
Add the swiss chard and saute for about 3-5 minutes, until wilted.
Add the tomatoes with their liquid, deglazing the bottom of the pot. Add the vegetable stock, oregano, and coconut milk, bring to a boil, and reduce to a simmer for 20 minutes. Add the cooked pasta and stir to combine. Turn off the heat and add the soy sauce.
Season to taste and serve with crusty Italian bread.