Place beans, carrots and garlic in slow cooker sprayed with cooking spray. Add broth; stir. Cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours).
Stir in pasta and pesto sauce; cook, covered, on LOW 30 min. (or on HIGH 15 min.).
Add spinach and lemon juice; stir. Serve topped with cheese.
Prepare using any small pasta shape, such as elbow macaroni.
Prepare using any other variety of dried white beans, such as great Northern.
The colorful carrots make this delicious vegetarian soup an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 33g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.