pesto meatball stew

INGREDIENTS

2  14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1  16  ounce package (32) frozen cooked Italian-style meatballs, thawed
1  15 - 19  ounce can cannellini (white kidney) beans, rinsed and drained
1/2  cup water
1/4  cup basil pesto
1/2  cup finely shredded Parmesan cheese (2 ounces)

DIRECTIONS

1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.

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