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Slow-Cooker Two-Bean Minestrone
Slow-Cooker Two-Bean Minestrone
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Prep Time:
10 minutes
Total Time:
8 hours 25 minutes
Whip up a delicious slow cooker soup with canned, refrigerated, and frozen ingredients in no time!
Ingredients:
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained
  • 1 can (15 oz) garbanzo beans, drained
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  • 1 large vegetarian vegetable bouillon cube
  • 1 can (11 oz) vegetable juice
  • 1 cup water
  • 1/2 cup uncooked elbow macaroni
  • 1 container (7 oz) refrigerated basil pesto
Instructions:
  • Combine all ingredients in a large 3 1/2- to 4-quart slow cooker, excluding the macaroni and pesto.
  • Cover the dish and simmer over a low heat setting for 8 to 10 hours.
  • Gently mix in the macaroni, cover, and simmer on low heat for about 15 minutes until the macaroni is tender. Serve each portion with a dollop of pesto on top.

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