PREP: 20 minutes COOK: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) MAKES 6 to 8 servings
2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can Italian-style stewed tomatoes, undrained
11⁄2 cups chopped green and/or red sweet peppers (2 medium)
1 medium onion, cut into thin wedges
4 cloves garlic, minced
2 teaspoons dried Italian seasoning, crushed
1⁄2 teaspoon cracked black pepper
1⁄2 cup vegetable broth
1⁄2 cup dry white wine or vegetable broth
1 7.5-ounce jar basil pesto
12 ounces dried penne pasta
1⁄2 cup finely shredded Parmesan or Romano cheese (2 ounces)
1 In a 31⁄2 – or 4-quart slow cooker combine drained beans, undrained tomatoes, sweet peppers, onion, garlic, Italian seasoning, and black pepper. Pour broth and wine over mixture in cooker.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31⁄2 to 41⁄2 hours. Using a slotted spoon, transfer bean mixture to an extra-large serving bowl, reserving cooking liquid. Stir pesto into bean mixture.
3 Meanwhile, cook pasta according to package directions; drain. Add cooked pasta to bean mixture, stirring to combine. Stir in enough of the reserved cooking liquid to reach desired consistency. Sprinkle each serving with cheese.
PER SERVING: 580 cal., 20 g total fat (2 g sat. fat), 10 mg chol., 843 mg sodium, 80 g carb., 11 g fiber, 25 g pro.
tip
Pasta should be cooked before it goes into the slow cooker. Add it during the last 30 minutes of cooking.
