Pesto Meatball Stew
Makes: 6 servings
Ingredients
2 -14 1/2 ounce cans Italian-style stewed tomatoes,
undrained
32 (approx)
meatballs, cooked
1 -15 ounce can cannellini (white kidney) beans, rinsed
and drained
OR use Homemade beans
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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-Mary