Slow-Cooker Italian Vegetable Soup with White Beans

  • Prep 5 min
  • Total 9 hr 25 min
  • Ingredients 8
  • Servings 6

Ingredients

2
(19-oz.) cans cannellini beans, drained
1
(1-lb.) pkg. 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Acidic ingredients such as tomatoes and vegetable juice keep vegetables from softening too much during all-day simmering. A garnish of bright green pesto freshens each serving of long-cooked soup.
  • Great northern beans can be used in place of the cannellini beans. The can sizes will vary but, in this soup, those differences won't matter.
  • Don't be fooled into adding more pasta; 1/2 cup looks skimpy when you stir it in, but as it cooks it swells into the right proportion for the soup.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
330
Calories from Fat
65
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
1010mg
42%
Total Carbohydrate
62g
21%
Dietary Fiber
16g
64%
Sugars
8g
Protein
21g
% Daily Value*:
Vitamin A
88%
88%
Vitamin C
26%
26%
Calcium
14%
14%
Iron
38%
38%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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