2 tbsp olive oil
1 medium-size red onion, finely chopped
6 cups vegetable broth
2 cans (14 1/2-oz each) fire-roasted diced tomatoes, do not drain
1 can (16-oz) kidney beans, rinsed and drained
1 can (15-oz) garbanzo beans, rinsed and drained
1 small-size yellow squash, halved lengthwise and cut into thin strips
1 small-size zucchini squash, halved lengthwise and cut into thin strips
1 medium-size red bell pepper, finely chopped
1 medium-size carrot, finely chopped
2 large garlic cloves, minced
1 1/2 cups uncooked rotini pasta (we like the rainbow pasta)
1/4 cup prepared pesto, optional
Cut the stems from the chard and cut stems and leaves separately. Set leaves aside for adding later.
Heat the olive oil in a large skillet over medium heat; add the chard stems and onion. Cook, stirring 3 to 5 minutes until tender. Transfer to a 6-quart slow cooker.
Stir the broth, tomatoes, beans, squash, pepper, carrot and garlic into the cooker. Place lid on cooker and cook 6 to 8 hours on low until vegetables are tender.
Stir in the chard leaves and the rotini. Replace lid and cook another 30 minutes or until the rotini is tender.
To serve, place in serving bowls and top with pesto, if using.
Note: File Photo