Rainbow Minestrone Soup | Mama's Cooking

Ingredients

• 2 tablespoons olive oil
• 1/2 pound Swiss chard, stems and leaves chopped separately
• 1 medium red onion, finely chopped
• 6 cups vegetable broth
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 1 medium yellow summer squash, halved and cut into 1/4-inch slices
• 1 medium sweet red pepper, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups spiral pasta
• 1/4 cup pesto
• parmesan cheese, to taste, shredded, for serving
• crushed red pepper flakes, to taste, for serving