Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
Just before serving, stir in the pesto. Adjust seasoning.
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|Serving Size: 1 recipe (5078g)|
|Recipe Makes: 0|
|Calories from Fat: 65 (11%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 16577.6mg||572 %|
|Potassium 2170.4mg||57 %|
|Total Carbohydrate 115.7g||34 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 108.1g|
|Protein 29.3g||42 %|
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Calories per serving: 577
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