Colorful, flavorful and bursting with good-for-you ingredients, this slow cooker vegetarian minestrone soup is a winner. The addition of a little pesto at the end is brilliant.
1can(15 ounces) garbanzo beans, or chickpeas, rinsed and drained
1mediumsweet red or yellow bell pepper, finely chopped
1mediumcarrot, finely chopped
2garlic cloves. minced
1mediumyellow summer squash or zucchini, halved and cut into ¼-inch slices
1-½cupsuncooked spiral pasta (whole wheat for Simply Filling)
¼cupprepared pesto (omit for Simply Filling)
Instructions
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.
Recipe Notes
The addition of pesto at the end really bumps up the flavor. So, if possible, don't skip it. (I love the imported refrigerated pesto from Costco.)Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)6*PointsPlus (Old plan)