Slow Cooker Italian Vegetable Soup With White Beans Recipe

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

Preparation

In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.

Cover; cook on Low setting for 8 to 9 hours.

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.

To serve, top individual servings with 2 teaspoons pesto.