Over-The-Rainbow Minestrone

• 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 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 6-8 hours or until vegetables are tender.
3. Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Serve with pesto.

stalks swiss chard, olive oil, red onion, vegetable broth, tomatoes, kidney beans, chickpeas, zucchini, sweet red, carrot, garlic, pasta, pesto

Taken from www.tasteofhome.com/recipes/over-the-rainbow-minestrone/ (may not work)