Pesto Meatball Stew

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 (

   
• 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.

  2 ounces)