White Bean and Pasta Stew with Pesto

WHITE BEAN AND PASTA STEW WITH PESTO

1 (28-oz.0 can Italian seasoned diced tomatoes
2 c. veggie broth
1 green bell pepper, cut into pieces
1 c. uncooked elbow macaroni or your favorite
1 (15-oz.) can cannellini beans, rinsed and drained
¼ c. prepared pesto
½ c. grated Parmesan or Romano cheese
PAM

1. Coat inside of CROCK POT with PAM.
2. Combine tomatoes, broth, bell pepper and pasta in CROCK POT.
3. Cover and cook on LOW 4-5 hours or on HIGH for 2-2 1/2 hours or until bell pepper and pasta are tender.
4. Stir in beans and pesto.
5. Cover and cook on HIGH for 10-15 minutes or until heated through.
6. Serve with cheese.