Italian Vegetable Soup With White Beans

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. Increase setting to High; cover and cook 15 to 20 minutes longer or until penne is tender.

4. To serve, top individual servings with 2 teaspoons pesto.

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Nutrient	Quantity
Total fats	23.688 g
Protein	6.1929 g
Carbohydrates	6.3567 g
Energy	263.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9664 g
Water	261.51 g
Calcium, Ca	216.48 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0132 g
Lutein + zeaxanthin	782.46 g
Fiber, total dietary	1.134 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0044 g
Fatty acids, total saturated 22:0	0.0416 g
Carotene, beta	578.97 g
Niacin	0.3295 mg
Vitamin A, RAE	48.51 g
Fatty acids, total trans-polyenoic	0.1657 g
Riboflavin	0.4517 mg
Fatty acids, total polyunsaturated 15:0	0.041 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7988 g
Fatty acids, total saturated 20:1	0.1814 g
Sodium, Na	384.63 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1953 g
Total lipid (fat)	23.688 g
Manganese, Mn	0.3692 mg
Fatty acids, total saturated 16:0	2.6258 g
Fatty acids, total polyunsaturated 16:1 t	0.0113 g
Fatty acids, total saturated 8:0	0.0378 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.0133 g
Fatty acids, total polyunsaturated 18:2 CLAs	0.0258 g
Fatty acids, total polyunsaturated 18:1 t	0.0731 g
Sugars, total	3.9879 g
Fatty acids, total saturated 10:0	0.0964 g
Fatty acids, total saturated 18:0	0.8354 g
Fatty acids, total saturated 20:4 undifferentiated	0.0598 g
Vitamin B-6	0.0838 mg
Ash	2.3709 g
Fatty acids, total saturated 18:1 undifferentiated	13.5053 g
Pantothenic acid	1.071 mg
Fatty acids, total polyunsaturated 22:1 c	0.0025 g
Copper, Cu	0.067 mg
Thiamin	0.1071 mg
Iron, Fe	0.3591 mg
Carbohydrate, by difference	6.3567 g
Phosphorus, P	171.99 mg
Folate, total	10.08 g
Tocopherol, gamma	4.4037 mg
Fatty acids, total saturated 4:0	0.0775 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0013 g
Fatty acids, total saturated 22:1 undifferentiated	0.0025 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0057 g
Fatty acids, total saturated 18:2 undifferentiated	3.0744 g
Glucose (dextrose)	0.1449 g
Fatty acids, total saturated 14:0	0.3648 g
Zinc, Zn	0.8379 mg
Tocopherol, delta	0.1197 mg
Fatty acids, total saturated 12:0	0.1121 g
Fatty acids, total polyunsaturated	4.124 g
Fatty acids, total saturated 14:1	0.0365 g
Fatty acids, total polyunsaturated 17:1	0.0227 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0353 g
Fatty acids, total trans-polyenoic 18:3i	0.131 g
Vitamin A, IU	972.72 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0025 g
Fatty acids, total polyunsaturated 16:1 c	0.1833 g
Galactose	0.0945 g
Fatty acids, total polyunsaturated 18:1 c	13.4316 g
Fatty acids, total saturated 20:0	0.1046 g
Fatty acids, total saturated 6:0	0.0624 g
Starch	1.386 g
Lactose	3.7422 g
Vitamin K (phylloquinone)	95.193 g
Fatty acids, total saturated	4.4541 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0365 g
Fatty acids, total monounsaturated	13.9576 g
Folate, food	10.08 g
Fatty acids, total polyunsaturated 17:0	0.0328 g
Fatty acids, total polyunsaturated 24:0	0.022 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0013 g
Cryptoxanthin, beta	10.08 g
Vitamin E (alpha-tocopherol)	4.5801 mg
Fatty acids, total trans	0.2507 g
Fatty acids, total trans-monoenoic	0.0851 g
Magnesium, Mg	34.35 mg
Potassium, K	352.8 mg
Fatty acids, total polyunsaturated 24:1 c	0.0132 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Pesto sauce	0.25 cup	263.34	6.3567	23.688
Penne	0.5 cup	0	0	0
Water	1 cup	0	0	0
vegetable	1 bag	0	0	0
cannellini bean	2 cans	0	0	0
vegetable juice cocktail	1 bottle	0	0	0
tomato basil oregano garlic	1 can	0	0	0