Prep time: 5 minutes
Cook time: 9 hours 25 minutes

2 (19 oz) cans cannellini beans, drained
1 (1 lb) package of 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 pasta
1/4 cup purchased pesto

1. In 3 to 4 quart slow cooker, combine all ingredients, except pasta and pesto. Mix well
2. Cover; cook on LOW 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.

6 (1 1/3 cup) servings