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
  • 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.

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.

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.