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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Italian Vegetable Soup with White Beans Recipe

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This recipe for Italian Vegetable Soup with White Beans is from The Cookson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 ox) bottle vegetable juice cocktail
1/2 tsp salt
1 cup water
1 1/2 oz (1/2 cup) uncooked penne or mostaccioli
1/4 cup purchased pesto
Directions:
Directions:
In 3 to 4 quart slow cooker, combine all ingredients except penne and pesto; mix well.

Cover; cook on low setting for 8 to 9 hours.

About 20 min. before serving, stir penne into soup. Increase heat setting to high; Cover and cook an additional 15 to 20 min. or until penne is tender

To serve, top individual servings with 2 tps pesto.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5

 

 

 

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