Pesto Infused White Bean and Sun Dried Tomato Stew Crockpot
Cozy up with a bowl of hearty, flavor-packed goodness with this Pesto-Infused White Bean and Sun-Dried Tomato Stew made effortlessly in your crockpot. This comforting recipe combines tender cannellini beans, vibrant sun-dried tomatoes, and a medley of vegetables like carrots, celery, and potatoes in a rich, herbaceous broth enhanced with fragrant basil pesto. Slow-cooked to perfection, the stew is finished with fresh spinach and a splash of lemon juice for a bright, fresh twist. Perfect for busy weeknights or chilly evenings, this gluten-free and vegetarian dish serves as a complete meal when paired with crusty bread. Easy to prepare and loaded with nourishing flavors, this crockpot stew is destined to become a family favorite!
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Recipe Information
Ingredients
- 3 cups cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- 1 cup sun-dried tomatoes (chopped)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 2 medium carrot (peeled and diced)
- 2 stalks celery stalks (diced)
- 2 medium potatoes (peeled and cubed)
- 0.5 cup basil pesto
- 2 tablespoons olive oil
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups spinach (fresh)
- 1 tablespoon lemon juice
- 0.5 cup parmesan cheese (grated, optional)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-5 minutes, until softened. Add the minced garlic and cook for another minute. Transfer the mixture to your crockpot.
Add the cannellini beans, vegetable broth, sun-dried tomatoes, diced carrots, celery, potatoes, bay leaf, dried thyme, salt, and black pepper to the crockpot. Gently stir to combine.
Set the crockpot to cook on Low for 6-8 hours or on High for 3-4 hours, until the vegetables are tender.
About 30 minutes before the cook time ends, stir in the basil pesto and fresh spinach. Let the stew continue cooking until the spinach is wilted and everything is well combined.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
Just before serving, stir in the lemon juice for a bright, fresh finish.
Ladle the stew into bowls and top with grated parmesan cheese if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 76 mg | 26% | |
| Sodium | 10629 mg | 462% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 129.0 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2644 mg | 203% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 14232 mg | 303% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
