Crockpot Pesto And Meatball Stew - cooking recipe

Ingredients

1 (16 ounce) package frozen cooked italian-style meatballs, thawed
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1 (15 -19 ounce) can cannellini beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto (homemade or commercial & refrigerated)
1/2 cup finely shredded parmesan cheese

Preparation

In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto.
Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours.
Sprinkle individual servings with Parmesan cheese.