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Pesto Meatball Stew

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 purchased basil pesto
• 1/2 cup finely shredded Parmesan cheese

Directions

1. In a slow cooker, combine undrained tomatoes, meatballs, beans, the water, and pesto.
2. Cover and cook on low for 5 to 7 hours or on high for 2 1/2 to 3 1/2 hours.
3. Sprinkle each serving with cheese.

Attribution