Two Bean Minestrone

1 (15 oz) can dark red kidney beans, drained

1 (15 oz) can garbanzo beans, drained

1 bag (1 lb) frozen mixed vegetables

1 (14.5 oz) can diced tomatoes with basil, garlic and
oregano, undrained

1 large vegetarian vegetable bouillon cube

1 can (11 1/2 oz) can V-8 vegetable juice

1 cup water

1/2 cup uncooked elbow macaroni

6 tsp refrigerated basil pesto

Spray 4-5 quart slow cooker with cooking spray. In the cooker mix all ingredients

except the pesto and macaroni.

Cover; cook on low heat setting 8-10 hours.

Stir in macaroni. Cover; cook on low heat setting about 15 minutes longer

or until macaroni is tender. Top each serving with a teaspoon of pesto.

Minestrone is traditionally served with a generous sprinkle of grated Parmesan cheese,

so pass a dish of Parmesan cheese when you serve this hearty soup.