Over-the-Rainbow Minestrone Recipe

Name: Over-the-Rainbow Minestrone Recipe
Prep time: 20 min
Ingredients: 4 stalks Swiss chard (about 1/2 pound); 2 tablespoons olive oil; 1 medium red onion, finely chopped; 6 cups vegetable broth; 2 cans (14-1/2 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 1/4-inch 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

Over-the-Rainbow Minestrone Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/over-the-rainbow-minestrone" target="_blank">www.tasteofhome.com.</a>

"This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multi-colored pasta in place of the rotini. —Crystal Schlueter, Northglenn, Colorado..."

INGREDIENTS

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4 stalks Swiss chard (about 1/2 pound)

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2 tablespoons olive oil

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1 medium red onion, finely chopped

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6 cups vegetable broth

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2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

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

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

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1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices

•

1 medium sweet red or yellow pepper, finely chopped

•

1 medium carrot, finely chopped

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2 garlic cloves, minced

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1-1/2 cups uncooked spiral pasta

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1/4 cup prepared pesto

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