Today, 1st November, is "World Vegan Day". Although I am not, and never
will be, a vagan, or even a vagatarian, I have sympathy for those who have foregone the taste and texture of MEAT! in any or all its forms.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Over-the-Rainbow Minestrone
Categories: Vegan, Soups, Greens, Beans, Squash
Yield: 10 servings

4 lg Stems Swiss chard (1/2 lb)
+=OR=+
1/2 lb Fresh baby spinach
2 tb Olive oil
1 md Red onion; fine chopped
6 c Vegetable broth
29 oz (2 cans) fire-roasted diced
- tomatoes; undrained
16 oz Can kidney beans; rinsed,
- drained
15 oz Garbanzo beans; rinsed,
- drained
1 md Yellow summer squash; halved
- cut in 1/4" slices
1 md Red or yellow bell pepper;
- cared, fine chopped
1 md Carrot; fine chopped
2 cl Garlic; minced
1 1/2 c Rotini pasta or small shells
1/4 c Prepared pesto

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Additional prepared pesto
Shredded Parmesan cheese *
Crushed red pepper flakes
Minced fresh basil

* If used this removes it from the "vegan" category

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, kidney beans, garbanzo beans,
squash, pepper, carrot and garlic. Cook, covered, on low
6 to 8 hours, until vegetables are tender.

Stir in pasta and reserved chard leaves. Cook, covered,
on low 20-25 minutes longer, until pasta is tender; stir
in pesto. If desired, serve with additional pesto,
Parmesan cheese, red pepper flakes and fresh basil.

Makes: 10 servings (3-3/4 quarts)

By: Crystal Schlueter, Northglenn, Colorado

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Becoming a vegetarian is a missed steak
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