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Over-the-Rainbow Minestrone

Total Time

Prep: 20 min. Cook: 6 hours 20 minutes

Makes

10 servings (3-3/4 quarts)

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. —Crystal Schlueter, Northglenn, Colorado
Over-the-Rainbow Minestrone Recipe photo by Taste of Home

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

Directions

  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 until tender, 3-5 minutes. 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 until vegetables are tender, 6-8 hours.
  3. 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 additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

Nutrition Facts

1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.

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