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

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

Instructions:

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

Nutrition Information:

NUTRITION INFORMATION PER SERVING
Serving Size:	1 1/3 Cups
Calories	330	Calories from Fat	65
		% Daily Value
Total Fat	7g	11.00%
Saturated Fat	1g	5.00%
Trans Fat		0%
Cholesterol	0mg	0.00%
Sodium	1010mg	42.00%
Total Carbohydrate	62g	21.00%
Dietary Fiber	16g	64.00%
Sugars	8g	0%
Protien	21g	0%
% Daily Value
Vitamin A 88.00% Vitamin C 26.00% Calcium 14.00% Iron 38.00% Exchanges: 2 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat; Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.