Tomato Cannellini Stew

Pin It
We unearthed a crock pot (also an ice cream maker... the plot thickens!) during the move. It's just the perfect tool to make a warm and hearty stew for a rainy night.

• 1 tablespoon of olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 15-ounce cans of cannellini beans, drained and rinsed
  
• 2 medium tomatoes, diced (I used some awesome heirloom tomatoes found at the local farmer's market)
  
• 1 28-ounce can of diced tomatoes
• 2 tablespoons of sun-dried tomatoes, diced
• 1 1/2 cups of vegetable stock
  
• salt and pepper to taste
• pesto (optional)

Sweat diced onion in olive oil until softened, about 5 to 10 minutes. Add all the ingredients to the crock pot (you'll need at least a 4 quart crock pot for this). Cook on high for 3 hours and low for 3 hours. Serve with pesto mixed in.

If you don't have a crock pot, sweat onions in a large pot until softened. Add the remaining ingredients. Cook on medium low heat until the beans are soft and start to break down. Stir occasionally. Serve with pesto mixed in.

This creamy and tomato-y soup is easy, but so delicious. It warms you for the inside out on a cold and rainy day. It takes just 5 to 10 minutes to prep. And, if you have a crock pot, it allows you to prep it, leave it and come home to hot stew.