Italian Vegetable Soup With White Beans

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

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

cannellini beans, mixed vegetables, tomatoes, vegetable juice cocktail, salt, water, penne, pesto sauce

Taken from www.food.com/recipe/italian-vegetable-soup-with-white-beans-163012 (may not work)