1/2 bag (16 ounces total) frozen cooked Italian meatballs, thawed
2 cans stewed tomatoes with Italian seasoning
1 can white beans (such as Great Northern, white kidney or cannellini)
2 tablespoons shredded Parmesan cheese
Place meatballs in crock of slow-cooker. Add undrained tomatoes and drained-and-rinsed beans. Cook on low about 5 hours, or high 2 to 2 1/2 hours, until heated through. Top each serving with Parmesan cheese.
Stovetop method: Combine same ingredients in a large pot over medium-high heat. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes or longer for better flavor.
Makes 6 servings