Ingredients

The following ingredients have 4 Servings
  • 4 stalks Swiss chard (about 1/2 pound) (I used rainbow chard)
  • 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 (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, or chickpeas, rinsed and drained
  • 1 medium sweet red or yellow bell pepper, finely chopped
  • 1 medium carrot, finely chopped
  • 2 garlic cloves. minced
  • 1 medium yellow summer squash or zucchini, halved and cut into 1/4-inch slices
  • 1-1/2 cups uncooked spiral pasta (whole wheat for Simply Filling)
  • 1/4 cup prepared pesto (omit for Simply Filling)

Instruction

  • Ideal slow cooker size: 6-Quart.
  • Cut stems away from the chard leaves and chop stems and leaves separately. Reserve leaves for adding later.
  • In a large skillet, heat oil over medium heat. Add the onion and chard stems. Cook, stirring often for 3-5 minutes or until tender. Transfer to a the slow cooker.
  • Stir the broth, tomatoes, beans, pepper, carrot and garlic into the slow cooker.
  • Cover and cook on LOW for 6-8 hours, or until vegetables are tender.
  • Stir in the pasta, zucchini and reserved chard leaves.
  • Cook, covered, on LOW 20-25 minutes longer, or until pasta is tender.
  • Serve topped with pesto.