Monday, January 10, 2011

Pesto Meatball Stew Recipe

Pesto Meatball Stew Recipe: "ingredients
2 14.5-ounce cans Italian-style stewed tomatoes, undrained
1 16-ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)
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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