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Pesto Infused White Bean and Sun-Dried Tomato Stew (Crockpot)

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“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.”
READY IN:
6hrs 10mins
SERVES:
4
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
  2. 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.
  3. Just before serving, stir in the pesto. Adjust seasoning.

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