Pesto infused white bean and sun-dried tomato stew

Posted by Dana McMahan on February 13, 2008

I picked up Fresh from the Vegetarian Slow Cooker, 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are over the weekend. Flipping through the book I knew right away which dish to try first for my Monday dinner – the Pesto-infused white bean and sun-dried tomato stew. You just can’t go wrong with anything that says pesto-infused.

Because it is February, I substituted a can of diced tomatoes for the fresh.I also used a Mediterranean herbed bouillon cube in the cooking water rather than vegetable stock, but otherwise followed the recipe pretty closely. Oh, and I didn’t use a bell pepper because, well, I detest bell peppers. I also stirred in some roasted garlic (good for immunity, you know). So maybe I didn’t quite follow it exactly, but aren’t recipes made to be modified?

On a cold snowy day, feeling poorly myself, this steaming bowl of soup served with hot buttered French bread really fit the bill.

1 Tbsp olive oil
1 large onion, chopped
1 red bell pepper (or leave out if you hate peppers!)
3 large ripe tomatoes, peeled, seeded and chopped
1/4 cup chopped sun-dried tomatoes
Enough dried white beans for 3 cups cooked (about 1 cup) or two cans of cannellini or other white beans
1 ½ cup vegetable stock
Salt and pepper
¼ cup pesto

Cook onion in olive oil over medium heat until soft

Add onion, tomatoes, beans and stock to slow cooker. Season with salt and pepper. Cook on low 6-8hours.

Stir in pesto just before serving. It’s extra good with some buttered French bread on the side.

Ça vaut le voyage,
Dana

TAGS: Crockpot, Crockpot Recipes, Sundried Tomatoes, White Beans
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