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
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.