1 can (15 oz) dark red kidney beans, drained
1 can (15-16 oz) garbanzo beans, drained
1 bag (1 lb) frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 large vegetarian vegetable bouillon cube
1 can (11.5 oz) vegetable juice
1 C water
1/2 C uncooked elbow macaroni
6 tsp refrigerated basil pesto
Spray 3 to 4 quart slow cooker with cooker spray. In 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 setting about 15 minutes longer or until macaroni is tender. Top each serving with tsp of pesto.
This is a great winter dish. I haven't ever been able to fine the vegetable bouillon cube, so I just leave it out and I have found it takes a little more water. So when I add the pasta (which I just use what I have...like this last time I had some penne pasta and it was yummy in this dish), I often add a little more water to help cook the noodles. And I usually add more like half a bag of pasta...helps stretch the recipe further. Enjoy!
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