Over-The-Rainbow Minestrone

tasteofhome.com

Tiffany S

4 large stems Swiss chard (about ½ pound) or fresh baby spinach

2 tablespoons olive oil

1 medium red onion, finely chopped

6 cups vegetable broth

2 cans (14-½ ounces each) fire-roasted diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 medium yellow summer squash or zucchini, halved and cut into ¼-inch 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 toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

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