Slow-Cooker Italian Vegetable Soup with White Beans

Name: Slow-Cooker Italian Vegetable Soup with White Beans
Prep time: 9 h 25 min
Cook time: 9 h 25 min
Total time: 9 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 kilograms cannellini beans, drained; 411 grams diced tomatoes with basil, garlic and oregano, undrained; 118 milliliters 1/2 oz. uncooked penne or mostaccioli (tube-shaped pasta); 59 milliliters purchased pesto; 454 grams pkg. Green Giant® Frozen Mixed Vegetables; 1 teaspoons salt; 340 grams vegetable juice cocktail; 237 milliliters water

Slow-Cooker Italian Vegetable Soup with White Beans might be just the main course you are searching for. Watching your figure? This vegan recipe has 362 calories, 19g of protein, and 5g of fat per serving. This recipe serves 6. It is perfect for Autumn. This recipe is typical of Mediterranean cuisine. Head to the store and pick up water, salt, mostaccioli pasta), and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert.

Instructions

In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.

Ingredients you will need

Penne

Pesto

Equipment you will use

Slow Cooker

Cover; cook on Low setting for 8 to 9 hours.

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.

Ingredients you will need

Penne

Soup