Rainbow Minestrone

Great tasting colorful soup

Ingredients

• 4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach
• 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 or small pasta shells
• 1/4 cup prepared pesto
• Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

Directions

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 until tender, 3-5 minutes. Transfer to a 6-qt. slow cooker.
2. Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours.
3. Stir in pasta and reserved chard leaves. Cook, covered, on low until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.