Best 4 Pesto Infused White Bean And Sun Dried Tomato Stew Crockpot Recipes
If you're in the mood for a flavorful and hearty meal without having to spend hours in the kitchen, look no further than this slow cooker pesto-infused white bean and sun-dried tomato stew. This tantalizing dish offers a delightful balance of creamy white beans, tangy sun-dried tomatoes, and a vibrant pesto sauce, all simmered together in a crockpot for a rich and comforting experience. Whether you're seeking a quick and easy weeknight dinner or a warm and savory dish for a special occasion, this pesto-infused white bean and sun-dried tomato stew will surely satisfy your taste buds and warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)
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.
Provided by Katzen
Categories Stew
Time 6h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 273.9, Fat 4.3, SaturatedFat 0.7, Sodium 88.3, Carbohydrate 46.2, Fiber 11.8, Sugar 8.2, Protein 15.4
CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES
If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
Provided by TishT
Categories Beans
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES
Provided by Catherine Verilli
Categories Bean Pasta Tomato Dinner Fall Potluck Bon Appétit Maryland Vegetarian Peanut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 8
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.
TOMATO-WHITE BEAN SOUP WITH PESTO
Provided by Kerri Conan
Categories Soup/Stew Bean Onion Tomato Vegetarian Dinner Lunch Basil Walnut Legume Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes. Add wine; stir to scrape brown bits off bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes. In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt and 1/4 cup water. Transfer pesto to a bowl; wash blender. Remove bay leaves from soup; discard. In blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup. Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.
Tips:
- For a creamier stew, blend 1-2 cups of the cooked white beans and return them to the slow cooker.
- To make the stew in a traditional pot, follow the same steps but simmer over medium-low heat for 1-2 hours, or until the beans are tender.
- To add more vegetables to the stew, try including some chopped carrots, celery, or zucchini.
- If you don't have any sun-dried tomatoes, you can substitute chopped fresh tomatoes or a can of diced tomatoes.
- Serve the stew over rice, pasta, or crusty bread.
Conclusion:
This easy and flavorful stew is a great way to use up leftover white beans. It's also a great vegetarian or vegan meal that can be easily customized to your liking. So next time you're looking for a quick and easy dinner, give this pesto-infused white bean and sun-dried tomato stew a try.
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