Italian Vegetable Soup

Ingredients

• 2 (19 oz) cans cannellini beans, drained
• 1 (1 lb) pkg. frozen mixed vegetables
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (12 oz) bottle vegetable juice cocktail
• 1/2 tsp. salt
• 1 cup water
• 1 1/2 oz. (1/2 cup) uncooked penne

Directions

In a 3 to 4 quart slow cooker, combine all ingredients except penne; 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 and additional 15 to 20 minutes or until penne is tender.