Pesto Infused White Bean And Sun Dried Tomato Stew Crockpot Food

CROCK-POT PESTO BEAN SOUP RECIPE

Steps:

• Dice the carrots, chop the onion and mince the garlic and add to a 5 quart or larger slow cooker.
• Add the canned beans, pesto, sun dried tomatoes and vegetable broth.
• Stir to combine and cover and cook on LOW for 6 hours or on HIGH for 4 hours.
• Top each serving with a little shredded Parmesan cheese before serving if desired. Warm bread and a side salad make a great easy meal! Enjoy!

BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP

Steps:

• Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
• Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
• Heat gently, stirring frequently for 5 minutes, then season to taste before serving.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
• Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Steps:

• Put stock in a pan with the butter beans and bring just to a boil.
• Reduce the heat and stir in the tomato puree and pesto.
• Cook gently for 5 minutes.
• Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
• Process until smooth, then return the puree to the pan.
• Heat gently, stirring frequently, for 5 minutes, then season if necessary.
• Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)

Steps:

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