Lunch: Slow-Cooker Italian Vegetable Soup with White Beans

Minestrone-style soups never disappoint. Try this one, with plenty of pasta, creamy cannellini beans, vegetables, and a dollop of prepared pesto.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Slow-Cooker Italian Vegetable Soup with White Beans

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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-oz.) bottle vegetable juice cocktail
1/2 teaspoon salt
1 cup water
1 1/2 oz. (1/2 cup) uncooked penne or mostaccioli (tube-shaped pasta)
1/4 cup purchased pesto

Instructions

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 minutes before serving, stir penne into soup. Increase heat setting to High; cover and cook an additional 15 to 20 minutes or until penne is tender.
To serve, top individual servings with 2 teaspoons pesto.

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