Makes: 6 Servings
Ingredients
2 14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)
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,Calories 408,Protein (gm) 17,Carbohydrate (gm) 24,Fat, total (gm) 27,Cholesterol (mg) 34,Saturated fat (gm) 10,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 6,Sugar, total (gm) 6,Vitamin A (IU) 680,Vitamin C (mg) 2,Riboflavin (mg) 0,Cobalamin (Vit. B12) (μg) 0,Sodium (mg) 1201,Potassium (mg) 7,Calcium (DV %) 212,Iron (DV %) 2,Percent Daily Values are based on a 2,000 calorie diet
1 comment:
We had it the night of the exchange and my kids loved it. Olivia kept saying 'yummy, licious'. Which is a big compliment. Where did you get your frozen meatballs? I must be blind because I can never find them.
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