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Slow-Cooker Italian Vegetable Soup with White Beans

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By Pillsbury Kitchens
Updated Nov 16, 2009
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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
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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

  • Step 
    1
    In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
  • Step 
    2
    Cover; cook on Low setting for 8 to 9 hours.
  • Step 
    3
    About 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.
  • Step 
    4
    To 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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