Over-the-Rainbow Minestrone

This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals.

—Crystal Schlueter, Northglenn, CO

Prep: 20 min. • Cook: 6 hours 20 min. • Makes: 10 servings

• 4 large stems Swiss chard (about ½ lb.) or fresh baby spinach
• 2 Tbsp. olive oil
• 1 medium red onion, finely chopped
• 6 cups vegetable broth
• 2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
• 1 medium yellow summer squash or zucchini, halved and cut into ¼-in. slices
• 1 medium sweet red or yellow pepper, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups uncooked spiral pasta or small pasta shells
• ¼ cup prepared pesto
• Optional: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

1. 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 the onion and the chard stems; cook and stir 3-5 minutes or until tender. Transfer to a 6-qt. slow cooker.
2. 2. Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low 6-8 hours or until the vegetables are tender.
3. 3. Stir in the pasta and the reserved chard leaves. Cook, covered, on low for 20-25 minutes longer or until the pasta is tender; stir in the pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.

1 ½ cups: 231 cal., 7g fat (1g sat. fat), 2mg chol., 1015mg sod., 34g carb. (7g sugars, 6g fiber), 9g pro.