Minestrone-style soups never disappoint. Try this one, with plenty of pasta, creamy cannellini beans, vegetables, and a dollop of prepared pesto.
Slow-Cooker Italian Vegetable Soup with White Beans
- Prep Time 5 min
- Total 9 hr 25 min
- Ingredients 8
- Servings 6
Ingredients
- 2 (19-oz.) cans cannellini beans, drained
- 1 (1-lb.) pkg. 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
Instructions
-
Step1In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
-
Step2Cover; cook on Low setting for 8 to 9 hours.
-
Step3About 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.
-
Step4To serve, top individual servings with 2 teaspoons pesto.
Nutrition
330
Calories
7g
Total Fat
21g
Protein
62g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 330
- Calories from Fat
- 65
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 1010mg
- 42%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 16g
- 64%
- Sugars
- 8g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 88%
- 88%
- Vitamin C
- 26%
- 26%
- Calcium
- 14%
- 14%
- Iron
- 38%
- 38%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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