Slow Cooker Two-Bean Minestrone

By nvrsummergirl

Ingredients

• 1 can (15 oz) Progresso® dark red kidney beans, drained
• 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
• 1 can (11.5 oz) vegetable juice
• 1 cup Progresso® chicken broth (from 32-oz carton)
• 1/2 cup uncooked elbow macaroni
• 6 tsp refrigerated basil pesto (from 7-oz container)

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1. Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except macaroni and pesto in cooker.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in macaroni. Cover; cook on Low heat setting about 15 minutes longer or until macaroni is tender. Top each serving with 1 teaspoon of pesto.

Note: you can also add green beans if you like too