Ingredients
4 large stems Swiss chard (about 1/2 pound) or fresh baby spinach2 tablespoons olive oil1 medium red onion, finely chopped6 cups vegetable broth2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices1 medium sweet red or yellow pepper, finely chopped1 medium carrot, finely chopped2 garlic cloves, minced1-1/2 cups uncooked spiral pasta or small pasta shells1/4 cup prepared pesto Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil
Preparation
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 to a 6-qt. slow cooker.
Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours.
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.
