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
Preparation
In 3 1/2- to 4-quart slow cooker, mix all ingredients except macaroni and pesto.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in macaroni. Cover; cook on Low heat setting about 15 minutes or until macaroni is tender. Top each serving with spoonful of pesto.
