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
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, beans, squash, pepper and carrot. Cook, covered, on low 6-8 hours or until vegetables are tender.
Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Top servings with pesto.Yield: 10 servings (3-3/4 quarts).
Originally published as Over-the-Rainbow Minestrone in Taste of Home April/May 2014