B4U Recipes - Italian Vegetable Soup With White Beans

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Italian Vegetable Soup With White Beans

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 or 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.