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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Over-the-Rainbow Minestrone   
    Categories: Vegan, Soups, Greens, Beans, Squash   
         Yield: 10 Servings   
       
         4 lg Stems Swiss chard (1/2 lb)   
              +=OR=+   
       1/2 lb Fresh baby spinach   
         2 tb Olive oil   
         1 md Red onion; fine chopped   
         6 c  Vegetable broth   
        29 oz (2 cans) fire-roasted diced   
              - tomatoes; undrained   
        16 oz Can kidney beans; rinsed,   
              - drained   
        15 oz Garbanzo beans; rinsed,   
              - drained   
         1 md Yellow summer squash; halved   
              - cut in 1/4" slices   
         1 md Red or yellow bell pepper;   
              - cared, fine chopped   
         1 md Carrot; fine chopped   
         2 cl Garlic; minced   
     1 1/2 c  Rotini pasta or small shells   
       1/4 c  Prepared pesto   
      
   MMMMM---------------------OPTIONAL TOPPINGS--------------------------   
              Additional prepared pesto   
              Shredded Parmesan cheese *   
              Crushed red pepper flakes   
              Minced fresh basil   
       
     * If used this removes it from the "vegan" category   
        
     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.   
        
     Stir in broth, tomatoes, kidney beans, garbanzo beans,   
     squash, pepper, carrot and garlic. Cook, covered, on low   
     6 to 8 hours, until vegetables are tender.   
        
     Stir in pasta and reserved chard leaves. Cook, covered,   
     on low 20-25 minutes longer, until pasta is tender; stir   
     in pesto. If desired, serve with additional pesto,   
     Parmesan cheese, red pepper flakes and fresh basil.   
        
     Makes: 10 servings (3-3/4 quarts)   
        
     By: Crystal Schlueter, Northglenn, Colorado   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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