Name: Over-the-Rainbow Minestrone

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

Instructions:

• 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.

Source: https://www.tasteofhome.com/recipes/over-the-rainbow-minestrone/

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