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Slow-Cooker Two-Bean Minestrone

slow-cooker two-bean minestrone Entree Italian
Slow-Cooker Two-Bean Minestrone
  • Prep 10 min
  • Total 8 hr 25 min
  • Servings 6

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

Updated September 1, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
180
% Daily Value
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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