18 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 2 Rating Star 1
  • 0 Rating Star 1

When winter has worn out its welcome and you're ready for spring, let this meatball stew warm you from the inside. Made with basil pesto, it's sure to conjure images of spring.

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Ingredients

Directions

  • In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.

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  • 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.

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Nutrition Facts

408 calories, 27 g fat (10 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 34 mg cholesterol, 1201 mg sodium, 24 g carbohydrates, 6 g fiber, 6 g sugar, 17 g protein.

Reviews (1)

18 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 2 Rating Star 1
  • 0 Rating Star 1
04/22/2013
My family enjoyed it very much, but i found it a bit oily, pesto is made with oil after all, I wonder if draining the oil from the pesto through a coffee filter before adding it would do the trick and lower the calorie count a bit too.