Over The Rainbow Minestrone
Recipe By: Taste of Home
-1 medium yellow summer squash or zucchini, halved and cut into 1/4 inch slices
-1 medium red or yellow pepper, finely chopped
-1 medium carrot, finely chopped
-2 garlic cloves, minced
-1 medium red onion, finely chopped
-4 Large Swiss chard or fresh baby spinach
-2 tablespoons of olive oil
-6 cups vegetable broth
-2 cans 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 1/2 cups uncooked spiral pasta or small pasta shells
-1/4 cup prepared pesto
1. Cut stems from chard; chop steams and leaves separately. Reserve leaves for adding in 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 6qt 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 reserve chard leaves. Cook, covered, on low until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with more pesto, parmesan cheese, red pepper flakes, and basil!