1
oz uncooked thin spaghetti or vermicelli, broken into 2-inch pieces (about 1/2 cup)
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
3
tablespoons basil pesto
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Steps
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except mixed vegetables, spaghetti, beans and pesto.
2
Cover; cook on Low heat setting 7 to 9 hours.
3
Stir in mixed vegetables, spaghetti and beans. Increase heat setting to High. Cover; cook 20 minutes longer. Garnish each serving with about 1 1/2 teaspoons pesto.
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If desired, substitute other types of pasta for the thin spaghetti. Choose small shell macaroni, ditali or other smaller pastas.
By using reduced-sodium broth in a soup, you can season the soup to taste. Just before serving, taste and add additional salt and pepper if desired.
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