Over-the-Rainbow Minestrone Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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) 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
Instructions
- 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, chickpeas, squash, pepper, carrot and garlic. 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.
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