Slow Cooker Italian Vegetable Soup with White Beans

Minestrone-style soups never disappoint. Try this one, with plenty of pasta, creamy cannellini beans, vegetables, and a dollop of prepared pesto.

GreenGiantRecipe by GreenGiant

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5 minutes

9 hours 25 minutes

6 (1 1/3­-cup) servings



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Nutrition Info

  • 1 1/3 Cups
  • 330
  • 7g
    (Saturated Fat 1g)
  • 0mg
  • 1010mg
  • 62g
    (Dietary Fiber 16g, Sugars 8g)
  • 21g
  • Percent Daily Value*
  • 88%
  • 26%
  • 14%
  • 38%
  • Exchanges
  • 1
  • 1 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Ingredient Info

    Acidic ingredients such as tomatoes and vegetable juice keep vegetables from softening too much during all-day simmering. A garnish of bright green pesto freshens each serving of long-cooked soup.

  • Ingredient Substitution

    Great northern beans can be used in place of the cannellini beans. The can sizes will vary but, in this soup, those differences won't matter.

  • Kitchen Tip

    Don't be fooled into adding more pasta; 1/2 cup looks skimpy when you stir it in, but as it cooks it swells into the right proportion for the soup.

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 1/2  oz. (1/2 cup) uncooked penne or mostaccioli (tube-shaped pasta)
  • 1/4  cup purchased pesto

Directions

  1. 1In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
  2. 2Cover; cook on Low setting for 8 to 9 hours.
  3. 3About 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.
  4. 4To serve, top individual servings with 2 teaspoons pesto.
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