Ingredients
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2 (19-ounce) cans Cannellini Beans
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1 (14½-ounce) can Italian-style stewed Tomatoes
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1 medium green Sweet Pepper
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1 medium red Sweet Pepper
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1 medium Onion
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2 tsp dried Italian Seasoning
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½ tsp cracked Black Pepper
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4 cloves Garlic
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½ cup Vegetable Broth
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½ cup dry White Wine
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1 (7-ounce) container refrigerated Basil
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12 ounces dried Penne Pasta
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½ cup finely shredded Parmesan Cheese
Directions
Steps
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1
Done
|
Combine beans, undrained tomatoes, the sweet peppers, onion, Italian seasoning, black pepper, and garlic in a 3½ or 4 quart slow cooker. Pour vegetable broth and wine over all. |
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2
Done
|
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours. Transfer bean mixture to a very large serving bowl using a slotted spoon, reserving cooking liquid. Stir pesto into bean mixture. |
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3
Done
|
Meanwhile, cook pasta according to package directions; drain. Add pasta to bean mixture; gently toss to combine, adding enough of the liquid to make mixture of desired consistency. Sprinkle each serving with Parmesan cheese. |
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4
Done
|
To serve, spoon pasta mixture into individual pasta bowls; sprinkle with additional cheese. |
