15-Minute Miracle Minestrone

1 quart tomato soup
1 cup water
1 (16-ounce) bag frozen vegetable medley
1 (6-ounce) box macaroni and cheese shells, cheese packed reserved for another use
1 (15-ounce) can cannellini beans, drained

    Crusty bread, for serving

Combine the tomato soup, water, vegetables, and shells in a large soup pot and bring to a simmer over medium heat. Once simmering, reduce the heat slightly and cook until the pasta is al dente and the vegetables are tender, 10 to 12 minutes. Remove from heat and stir in the drained cannellini beans.

Serve with slices of bread for dipping.