Heat a large soup pot over medium heat. Add oil, onion, carrot, thyme and rosemary. Cook until onions are softened and starting to brown, about 5 minutes.
Stir in garlic and Swiss chard and cook until aromatic, about 30 seconds. Add stock, tomatoes and acini de pepe; bring to a simmer.
Season with salt and pepper and cook until ancini de pepe is al dente, about 10 minutes). Taste and adjust seasoning.
Divide between 4 bowls and sprinkle with basil.
Recipe Notes
Adapted from Working Mother (www.workingmother.com)