If you’re looking for an extremely simple and super delicious meal to warm you up on a cold winter’s day, this pesto, white bean and pasta stew is a great option! The recipe claims to serve 6; however my husband and I ate this entire recipe in one shot. I would recommend doubling the recipe if you want some leftovers or serving more than 2-3 people.
1 can (28 ounces) diced tomatoes
2 cups vegetable broth
1 green bell pepper, diced
1 cup uncooked elbow macaroni or ditalini pasta
1 can (15 ounces) white beans (navy, cannellini, or great northern)
1/4 cup prepared pesto
(I used the pesto below purchased from Whole Foods but if you have the time, homemade is the way to go!)
1.) Coat inside of crock pot slow cooker with non stick cooking spray. Combine tomatoes, broth, bell pepper and pasta in crock pot. Cover and cook on low 4 – 5 hours or high 2 – 2 1/2 hours.
NOTE: I’m not a fan of cooking pasta in slow cooker. I prepared mine separately and added in at the end.
2.) Stir in beans, pesto (and pasta if cooked separately). Cover and cook on high for 10-15 minutes or until heated through.