Italian Vegetable Soup With White Beans |
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Prep Time: 5 Minutes Cook Time: 540 Minutes |
Ready In: 545 Minutes Servings: 6 |
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This makes a very delicious soup. Ingredients:
2 (19 ounce) cans cannellini beans, drained |
1 (1 lb) bag frozen mixed vegetables |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained |
1 (12 ounce) bottle vegetable juice cocktail |
1/2 teaspoon salt |
1 cup water |
1/2 cup uncooked penne (tube shaped pasta) or 1/2 cup mostaccioli pasta (tube shaped pasta) |
1/4 cup purchased pesto sauce |
Directions:
1. In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
2. Cover; cook on Low setting 8 to 9 hours.
3. About 20 minutes before serving, stir penne into soup. Increase setting to High; cover and cook 15 to 20 minutes longer or until penne is tender.
4. To serve, top individual servings with 2 teaspoons pesto.
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