Name: Over-the-Rainbow Minestrone
- 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
Yield: 10 servings
- 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.
- Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot, and garlic.
- Cook, covered, on LOW until vegetables are tender, 6-8 hours.
- 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 optional toppings.
Comments: 2/19/2022 - I followed the recipe fairly closely. I had red chard,
only a small carrots, and rotini.
I started the crockpot at 11 AM, and added the pasta and chard
leaves at 5:15 PM. The crockpot was filled, but only became overfilled after adding the
pasta. I subtracted a cup of the soup after adding the pasta to keep it in the container.
Gail suggested that I precook the pasta before adding it, but it was tender enough when
following the recipe.
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