Pesto Meatball Stew

This stew is from one of my favorite cookbooks, 5-Ingredient Slow Cooker Recipes, and you would never believe it because it is so tasty. The stew is literally five ingredients thrown in a Crockpot and results in something your friends and family will think took you hours and lots of ingredients to prepare.


NOTE: I’m showing parmesan in a can here because it is the cheapest and easiest choice but I always recommend using fresh cheese and grating it yourself. It will make a considerable difference in the taste of the dish. Be sure to look for the diced tomatoes with basil, garlic and oregano seasonings in the can. This is a trick to give additional flavor without using extra ingredients.



Pesto Meatball Stew


  • 1 (32 oz) package frozen Italian-style meatballs, thawed
  • 2 (15 oz) cans Italian-style diced tomatoes, undrained
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 1/2 cup water
  • 1/4 cup basil pesto
  • 1/2 cup (2 oz) Parmesan cheese, finely shredded


  1. In a slow cooker, place the meatballs in the bottom.
  2. Add tomatoes and then beans on top.
  3. Spoon pesto on top of other ingredients.
  4. Pour water over the top.
  5. Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 2-3 hours. 
  6. Ladle soup into bowls and sprinkle with Parmesan cheese.


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