Monday, April 11, 2016

Over-the-Rainbow Minestrone

Soup Recipe

Must try this one!!!!!
Will do in a crockpot!
TOTAL TIME: Prep: 20 min. Cook: 6 hours 20 minutes
MAKES: 10 servings


  • 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


  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, pepper and carrot. 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.Yield: 10 servings (3-3/4 quarts).
Originally published as Over-the-Rainbow Minestrone in Taste of Home April/May 2014

Nutritional Facts

1-1/2 cups equals 231 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1015 mg sodium, 34 g carbohydrate, 6 g fiber, 9 g protein.

No comments:

Post a Comment