slow cooker: two-bean minestrone

1 can (15oz) dark red kidney beans, drained
1 can (150z) garbanzo beans, drained
1 bag (1lb) frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with basil, garlic, oregano, undrained
1 vegetable bouillon cube (or equivalent in granules)
1 can (11.5 oz) vegetable juice (v8)
1 cup water
1/2 cup uncooked elbow macaroni
refrigerated basil pesto

1. in slow cooker, mix all ingredients except macaroni and pesto.
2. cover; cook on low 8-10 hours.
3. stir in macaroni 15-20 minutes prior to serving. top each serving with teaspoon of pesto.

notes: so easy and so good! i usually serve with cheese toast or grilled cheese on the side.