Rainbow Minestrone Soup
Ingredients
2 tablespoons olive oil
1/2 pound Swiss chard, stems and leaves chopped separately
1 medium red onion, finely chopped
6 cups vegetable broth
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 medium yellow summer squash, halved and cut into 1/4-inch slices
1 medium sweet red pepper, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 1/2 cups spiral pasta
1/4 cup pesto, plus more for topping if desired
Parmesan cheese, shredded, for serving (optional)
crushed red pepper flakes, for serving (optional)
fresh basil, for serving (optional)
Directions
In a large skillet over medium heat, heat the olive oil.
Add the Swiss chard stems and the onion to the skillet and cook until tender, about 3-5 minutes.
Transfer the chard stems and onion to a slow cooker.
Stir the vegetable broth, tomatoes, kidney beans, garbanzo beans, squash, red pepper, carrot, and garlic into the slow cooker.
Cover and cook on low until all the vegetables are tender, for 6-8 hours.
Stir in the spiral pasta and the Swiss chard leaves.
Cover again and cook on low until the pasta is tender, for about 20-25 minutes.
Stir in the pesto.
Serve hot with your choice of toppings!
