Over-the-Rainbow Minestrone

Lunch

This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals.

Average Rating: 4.214285

TOTAL TIME: Prep: 20 min. Cook: 6 hours 20 minutes
YIELD: 10 servings (3-3/4 quarts).

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

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