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Slow-Cooker Two-Bean Minestrone

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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Use canned, refrigerated and frozen items to get soup simmering in a slow cooker in minutes.

Slow-Cooker Two-Bean Minestrone

  • Prep Time 10 min
  • Total 8 hr 25 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 can (15 oz) Progresso™ dark red kidney beans, drained
  • 1 can (15 oz) garbanzo beans, drained
  • 1 bag (12 oz) 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

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, mix all ingredients except macaroni and pesto.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    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.

Nutrition

490 Calories
20g Total Fat
19g Protein
59g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
1360mg
57%
Potassium
750mg
21%
Total Carbohydrate
59g
20%
Dietary Fiber
13g
51%
Sugars
10g
Protein
19g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
35%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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