over-the-rainbow minestrone

Found this yummy crock pot recipe in the april/may taste of home magazine submitted by: Crystal from Northglenn, Co

makes: 10 servings

4 stalks swiss chard (about 1/2 lb.)
2 Tbsp. olive oil
1 medium red onion, finely chopped
6 cups vegetable broth
2 cans (14.5oz. each)
   fire-roasted diced tomatoes, undrained
1 can kidney beans, rinsed and drained
1 can garbanzo beans or chickpeas, rinsed and drained
1 medium yellow summer squash or zucchini,
   halved and cut into 1/4-in. 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, squash or zucchini, 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. Top servings with pesto.

*I omitted the chard leaves and pesto, but maybe we will add them next time.