Ingredients
-
1 tablespoon olive oil
-
1 red bell pepper, seeded and diced
-
3 large tomatoes, ripe, peeled, seeded, and chopped or 1 (14 1/2 ounce) can diced tomatoes
-
1/4 cup sun-dried tomato
-
3 cups cannellini beans or 3 cups white kidney beans, drained and rinsed, if canned
-
1 1/2 cups vegetable broth
-
salt
-
1/4 cup pesto sauce, basil
-
fresh ground pepper
-
1 large vidalia onions or 1 large sweet onion, chopped
Instructions
- 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.