Pesto Infused White Bean And Sun Dried Tomato Stew Crockpot Recipes

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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

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 WHITE BEANS WITH SUN-DRIED TOMATOES



Crock Pot White Beans With Sun-Dried Tomatoes image

If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor

Provided by TishT

Categories     Beans

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb dried great northern beans, sorted and rinsed (2 cups)
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomato packed in oil
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Mix all ingredients except tomatoes and olives in slow cooker.
  • Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
  • Stir in tomatoes and olives.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES



Pasta with White Beans, Pesto and Sun-Dried Tomatoes image

Provided by Catherine Verilli

Categories     Bean     Pasta     Tomato     Dinner     Fall     Potluck     Bon Appétit     Maryland     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
  • Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

TOMATO-WHITE BEAN SOUP WITH PESTO



Tomato-White Bean Soup with Pesto image

Provided by Kerri Conan

Categories     Soup/Stew     Bean     Onion     Tomato     Vegetarian     Dinner     Lunch     Basil     Walnut     Legume     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large yellow onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
3 cloves garlic, quartered
1/2 cup dry white wine or water
1 quart low-sodium vegetable stock
2 cups canned cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon kosher salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.

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