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Summer Squash Recipes

Name: Over-the-Rainbow Minestrone
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Yield: 10 servings (3-3/4 quarts).
Cuisine: Europe, Italian
Ingredients: 1/2 pound Swiss chard; 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

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