Slow-Cooker Italian Vegetable Soup with White Beans

(9)
  3 reviews
  • 5 min prep time
  • 9 hr 25 min total time
  • 8 ingredients
  • 6 servings

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

Directions

  1. 1 In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
  2. 2 Cover; cook on Low setting for 8 to 9 hours.
  3. 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. 4 To serve, top individual servings with 2 teaspoons pesto.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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