Italian Vegetable Soup With White Beans Recipe

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Ingredients:

Serving

2 (19 oz) cans cannellini beans, drained
1 (1 lb) bag frozen mixed vegetables
1 (14 1/2 oz) can diced tomatoes with basil oregano and garlic, undrained
1 (12 oz) bottle vegetable juice cocktail
1/2 tsp salt
1 cup water
1/2 cup uncooked penne (tube shaped pasta) or 1/2 cup mostaccioli pasta ( tube shaped pasta)
1/4 cup purchased pesto sauce

Directions:

In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.
Cover; cook on Low setting 8 to 9 hours.
About 20 minutes before serving, stir penne into soup. Increase setting to High; cover and cook 15 to 20 minutes longer or until penne is tender.
To serve, top individual servings with 2 teaspoons pesto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	75.73 Kcal (317 kJ)
Calories from fat	13.9 Kcal
		% Daily Value*
Total Fat	1.54g	2%
Sodium	249.15mg	10%
Potassium	180.59mg	4%
Total Carbs	13.07g	4%
Sugars	0.68g	3%
Dietary Fiber	4.28g	17%
Protein	3.53g	7%
Vitamin C	9.5mg	16%
Iron	0.9mg	5%
Calcium	25.9mg	3%

Amount Per 100 g
Calories	49.11 Kcal (206 kJ)
Calories from fat	9.01 Kcal
		% Daily Value*
Total Fat	1g	2%
Sodium	161.57mg	10%
Potassium	117.12mg	4%
Total Carbs	8.48g	4%
Sugars	0.44g	3%
Dietary Fiber	2.78g	17%
Protein	2.29g	7%
Vitamin C	6.2mg	16%
Iron	0.6mg	5%
Calcium	16.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.8

Points
2

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
sugar free,
good source of fiber

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