Slow-Cooker Italian Vegetable Soup with White Beans

Minestrone-style soups never disappoint. Try this one, with plenty of pasta, creamy cannellini beans, vegetables, and a dollop of prepared pesto.

  • prep time 5 min
  • total time 9 hr 25 min
  • ingredients 8
  • servings 6

Ingredients

2
(19-oz.) cans cannellini beans, drained
1
(1-lb.) pkg. Green Giant™ Frozen Mixed Vegetables
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1
(12-oz.) bottle vegetable juice cocktail
1/2
teaspoon salt
1
cup water
1 1/2
oz. (1/2 cup) uncooked penne or mostaccioli (tube-shaped pasta)
1/4
cup purchased pesto
  • 1 In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
  • 2 Cover; cook on Low setting for 8 to 9 hours.
  • 3 About 20 minutes before serving, stir penne into soup. Increase heat setting to High; cover and cook an additional 15 to 20 minutes or until penne is tender.
  • 4 To serve, top individual servings with 2 teaspoons pesto.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    330
    (
    Calories from Fat
    65),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1010mg
    1010%;
    Total Carbohydrate
    62g
    62%
    (Dietary Fiber
    16g
    16%
      Sugars
    8g
    8%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    88%;
    Vitamin C
    26%;
    Calcium
    14%;
    Iron
    38%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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