Over-the-Rainbow Minestrone Recipe

By ldelmas

Ingredients

• 4 stalks Swiss chard (about 1/2 pound)
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 6 cups vegetable broth
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
• 1 medium sweet red or yellow pepper, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1-1/2 cups uncooked spiral pasta
• 1/4 cup prepared pesto

Preparation

Step 1

Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender. Transfer to a 6-qt. slow cooker.

Stir in broth, tomatoes, beans, squash, pepper and carrot. Cook, covered, on low 6-8 hours or until vegetables are tender.

Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Top servings with pesto.
Yield: 10 servings (3-3/4 quarts).