SLOW-COOKER TWO-BEAN MINESTRONE

Slow-Cooker Two-Bean Minestrone image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 6

Number Of Ingredients 9

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:

In 3 1/2- to 4-quart slow cooker, mix all ingredients except macaroni and pesto.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in macaroni. Cover; cook on Low heat setting about 15 minutes or until macaroni is tender. Top each serving with spoonful of pesto.

Nutrition Facts : Calories 490, Carbohydrate 59 g, Cholesterol 5 mg, Fat 3 1/2, Fiber 13 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 10 g, TransFat 0 g