Slow Cooker Italian Vegetable Soup with White Beans

By Gams

Ingredients

• 2 (19-oz.) cans cannellini beans, drained
• 1 (1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
• 1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
• 1 (12-oz.) bottle vegetable juice cocktail
• 1/2 teaspoon salt
• 1 cup water
• 1 1/2oz. (1/2 cup) uncooked penne or mostaccioli (tube-shaped pasta)
• 1/4 cup purchased pesto

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS:

In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
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.
To serve, top individual servings with 2 teaspoons pesto.

Nutritional Information:

Nutrition Information:1 Serving (1 1/3 Cups)
Calories 330
(Calories from Fat 65),
Total Fat 7g
(Saturated Fat 1g,
Cholesterol 0mg;
Sodium 1010mg;
Total Carbohydrate 62g
(Dietary Fiber 16g,
Sugars 8g),
Protein 21g;Percent Daily Value*:
Calcium ;Exchanges:
2 1/2 Starch;
1 Vegetable;
1 1/2 Very Lean Meat;
1 Fat;Carbohydrate Choices:
3 ;*Percent Daily Values are based on a 2,000 calorie diet.