Total time
- TOTAL TIME: Prep: 20 min. Cook: 6 hours 20 minutesYIELD:10 servings
- 4 stalks Swiss chard (about ½ 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 ¼-inch slices
- 1-1/2 cups uncooked spiral pasta (whole wheat for Simply Filling)
- ¼ cup prepared pesto (Omit for Simply Filling)
- 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 in the broth, tomatoes, beans, pepper, carrot and garlic.
- 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.
Nutritional Estimates Per Serving (1-1/2 cups): 231 calories, 7 g fat, 34 g carbohydrate, 6 g fiber, 9 g protein, 6 Points Plus, 5 SmartPoints