Slow-Cooker Two-Bean Minestrone

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

  • Prep Time 10 min
  • Total Time 8 hr 25 min
  • Servings 6

Ingredients

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.

Expert Tips

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.

Italian gelato and biscotti cookies would be the perfect ending to this Italian-themed dinner.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
1360mg
1360%;
Total Carbohydrate
59g
59%
(Dietary Fiber
13g
13%
  Sugars
10g
10%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
25%;
Calcium
25%;
Iron
35%;
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.