Pesto Meatball Stew

By nurseliz

Ingredients

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

Details

Servings 6

Preparation

Step 1

Directions

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.
Nutrition Facts

* Servings Per Recipe 6 servings
* Calories408,
* Total Fat (g)27,
* Saturated Fat (g)10,
* Monounsaturated Fat (g)1,
* Cholesterol (mg)34,
* Sodium (mg)1201,
* Carbohydrate (g)24,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)17,
* Vitamin C (DV%)4,
* Calcium (DV%)21,
* Iron (DV%)12,
* Percent Daily Values are based on a 2,000 calorie diet