Crunchy French Onion Chicken

This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals.

/2 pound Swiss 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 (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or 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 or small pasta shells
1/4 cup prepared pesto
Optional toppings: Additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes and minced fresh basil

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 until tender, 3-5 minutes. Transfer mixture to a 6-qt. slow cooker.
Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours.
Stir in pasta and reserved chard leaves. Cook, covered, on low until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.