A rainbow of vegetables are featured in this vegetarian soup. You can use any multi-colored pasta in place of the rotini.
—CRYSTAL SCHLUETER NORTHGLENN, CO
PREP: 20 MIN. • COOK: 6 HOURS 20 MIN. • MAKES: 10 SERVINGS (3 3/4 QUARTS)
4 stalks Swiss chard (about 1/2 pound)
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) 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
1/4 cup prepared pesto
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 for 3-5 minutes or until tender. Transfer to a 6-qt. slow cooker.
2. Stir in broth, tomatoes, beans, chickpeas, squash, pepper, carrot and garlic. Cook, covered, on low for 6-8 hours or until the vegetables are tender.
3. Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Top individual servings with pesto.