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. 

INGREDIENTS

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!)

INSTRUCTIONS:

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.