Slow-Cooker Two-Bean Minestrone

Slow-Cooker Two-Bean Minestrone

Use canned, refrigerated and frozen items to get soup simmering in a slow cooker in minutes.

Prep Time

10

Minutes

Total Time

8:25

Hrs:Mins

Makes

6

servings

1
can (15 oz) Progresso® dark red kidney beans, drained
1
can (15 oz) Green Giant® garbanzo beans, drained
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
large vegetarian vegetable bouillon cube
1
can (11 oz) vegetable juice
1
cup water
1/2
cup uncooked elbow macaroni
1
container (7 oz) refrigerated basil pesto
  1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except macaroni and pesto.
  2. Cover; cook on Low heat setting 8 to 10 hours.
  3. Stir in macaroni. Cover; cook on Low heat setting about 15 minutes or until macaroni is tender. Top each serving with spoonful of pesto.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Minestrone is traditionally served with a generous sprinkle of grated Parmesan cheese, so pass a dish of Parmesan cheese when you serve this hearty soup.
Serve-With
Italian gelato and biscotti cookies would be the perfect ending to this Italian-themed dinner.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 1360mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 13g,
    • Sugars 10g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.