Two-Bean Minestrone

Ingredients

1 can (15 oz) dark red kidney beans, drained
1 can (15-16 oz) garbanzo beans, drained
1 bag (1 lb) frozen mixed veggies
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano; undrained
1 large vegetarian vegetable bouillon cube
1 can (11.5 oz) vegetable juice
1 cup water
1/2 cup uncooked elbow macaroni
6 tsp. refrigerated basil pesto

Directions

  1. Spray 3-4 quart slow cooker with cooking spray. In cooker mix all ingredients except macaroni and pesto.
  2. Cover, cook on low heat for 8-10 hours.
  3. Stir in macaroni. Cover, cook on low heat about 15 minutes longer or until macaroni is tender. Top each serving with teaspoon of pesto.

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