Over-the-Rainbow Minestrone
TOTAL TIME: Prep: 20 min. Cook: 6 hours 20 min.
YIELD: 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
Ingredients
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4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach
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2 tablespoons olive oil
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1 medium red onion, finely chopped
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6 cups vegetable broth
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2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
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1 medium sweet red or yellow pepper, finely chopped
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1 medium carrot, finely chopped
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2 garlic cloves, minced
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1-1/2 cups uncooked spiral pasta or small pasta shells
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1/4 cup prepared pesto
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Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil
Directions
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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 mixture to a 6-qt. slow cooker.
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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.
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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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