Pesto Rice and Beans


Makes 8 servings


1 can (15 ounces) Great Northern beans, rinsed and drained
1 can (14 ounces) chicken broth
3/4 cup uncooked long-grain white rice
1-1/2 cups frozen cut green beans, thawed and drained
1/2 cup prepared pesto
Grated Parmesan cheese (optional)


  1. Combine Great Northern beans, chicken broth and rice in slow cooker. Cover; cook on LOW 2 hours.
  2. Stir in green beans; cover and cook 1 hour or until rice and beans are tender.
  3. Turn off slow cooker and remove insert to heatproof surface. Stir in pesto and Parmesan cheese, if desired. Let stand, covered, 5 minutes or until cheese is melted. Serve immediately.

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