Pesto Infused White Bean And Sun Dried Tomato Stew Crockpot Recipes

PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)

Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot) image

The flavours of Italy combine in this stew that is especially good served over pasta or with grilled italian bread. If ripe tomatoes are unavailable, use canned tomatoes instead. From Fresh from the Vegetarian Slow Cooker.

Provided by Katzen

Categories Stew

Time 6h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large vidalia onions or 1 large sweet onion, chopped
1 red bell pepper, seeded and diced
3 large tomatoes, ripe, peeled, seeded, and chopped or 1 (14 1/2 ounce) can diced tomatoes
1/4 cup sun-dried tomato
3 cups cannellini beans or 3 cups white kidney beans, drained and rinsed, if canned
1 1/2 cups vegetable broth
salt
fresh ground pepper
1/4 cup pesto sauce, basil

Steps:

Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
Just before serving, stir in the pesto. Adjust seasoning.

Nutrition Facts : Calories 273.9, Fat 4.3, SaturatedFat 0.7, Sodium 88.3, Carbohydrate 46.2, Fiber 11.8, Sugar 8.2, Protein 15.4

CROCK-POT PESTO BEAN SOUP RECIPE

Crock-Pot Pesto Bean Soup Recipe image

This lovely vegetarian soup uses pesto to add some great flavor to this bean and veggie packed soup. Serve with some crusty Italian bread and a side salad for a great dinner or lunch any day of the week.

Provided by Crock-Pot Ladies

Categories Soups, Stews and Chili

Time 4h15m

Number Of Ingredients 7

Ingredients

2 cups Carrots (diced)
1 medium Yellow Onion (chopped)
3 cloves Garlic (minced)
43.5 ounces Canned Cannellini Beans (low sodium, with the juice from the cans)
1/4 cup Pesto
6 ounces Sun Dried Tomatoes
32 ounces Vegetable Broth

Steps:

Dice the carrots, chop the onion and mince the garlic and add to a 5 quart or larger slow cooker.
Add the canned beans, pesto, sun dried tomatoes and vegetable broth.
Stir to combine and cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Top each serving with a little shredded Parmesan cheese before serving if desired. Warm bread and a side salad make a great easy meal! Enjoy!

Nutrition Facts : Calories 231 kcal, Carbohydrate 45 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1298 mg, Fiber 14 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving

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