A hearty soup for a chilly day!
Two-Bean Minestrone
Ingredients
1 – 15 oz. can dark red kidney beans, drained
1 – 15 oz. can garbanzo beans, drained
1 – 12 oz. bag frozen mixed vegetables
1 – 14.5 oz. can diced tomatoes with basil, garlic, and oregano, undrained
1 large vegetable bouillon cube
1 – 11 oz. can vegetable juice
1 cup water
1/2 cup uncooked elbow macaroni
Directions
~In a 4-quart slow cooker, mix all ingredients except macaroni and pesto.
~Cover and cook on Low heat for about 8 hours.
~Stir in macaroni. Cover and cook on Low heat until macaroni is tender (about 15 to 20 minutes).