Autumn Minestrone - Forks Over Knives

Ingredients

• 1 medium onion, cut into ½-inch pieces
• 2 stalks celery, sliced crosswise into ½-inch pieces
• ½ bulb fennel, cut into 1-by-¼-inch pieces (about 1½ cups)
• 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
• 2-3 cloves garlic, finely chopped
• 1 can (35 ounces) whole tomatoes, lightly crushed
• 8 cups low-sodium vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 2 teaspoons red-wine vinegar
• 1 zucchini, quartered and sliced
• 1½ bunches Swiss chard leaves, thinly sliced (about 6 cups)
• 2 cups cooked elbow or fusilli pasta (eggless)
• Nutritional yeast or finely ground pumpkin seeds for garnish