Boil a pot of water and cook the pasta according to package instructions.
Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium heat.
Cook the turkey bacon until lightly browned.
Add the minced garlic and stir it around for 1 minute, until fragrant.
Add the chopped Swiss chard, broth, dried marjoram, black pepper and white beans to the skillet. Turn the heat up to medium-high and bring the whole thing to a boil.
Put the lid on the skillet, turn the heat down to low, and simmer for about 5 minutes, until the chard leaves have wilted down and the beans are heated through.
Drain the pasta and stir it into the bean/chard mixture.
Add the remaining 1 teaspoon of olive oil just before serving.