Italian Vegetable Soup with White Beans

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


1. In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well.

2. Cover; cook on Low setting for 8 to 9 hours.

3. About 20 minutes before serving, stir penne into soup.  Increase heat setting to High; cover and cook for an additional 15-20 minutes or until penne is tender.

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