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Prep time: 15 mins
Cook time: 4-6 hours
Servings: 8
Ingredients
32 oz of vegetable broth
6 oz of sun dried tomatoes
1/4 cup of pesto
43.5 oz canned of cannellini beans low sodium, with liquid
3 minced cloves garlic
1 medium chopped yellow onion
2 cups of diced carrots
Preparations
1. Add onion, garlic and diced carrots to a 5-6 quart slow cooker.
2. Add the vegetable broth, sun dried tomatoes, pesto, and canned beans.
3. Stir all together, the cook with the lid on for 6 hours on LOW or for 4 hours on HIGH.
4. If you wish, you can top with a shredded Parmesan cheese while serving. A lovely meal with side salad or Warm bread. Enjoy!
