Quoting Jude the Super Kinkster:" Recipe?"
I got both out of Parents magazine in September.
Tuscan Vegetable Stew
1 lb dried cannellini beans (2 2/3 cups)
Nonstick cooking spray
2 carrots, chopped (1 cup)
1 14.5-oz can diced tomatoes (undrained)
1 cup uncooked small pasta shells
1 medium zucchini, chopped
1/4 lb fresh green beans, trimmed and cut into 1-in. pieces
1 tsp. salt
1/4 tsp. ground black pepper
Grated Parmesan cheese, optional
Rinse the beans and place them in a large bowl. Cover with water, making sure there is at least 2 inches above the beans. Soak about 12 hours overnight.
Coat the inside of a 4-to-6-quart slow cooker with cooking spray. Drain the beans and discard water. Add beans and carrots to slow cooker, covering with 4 cups of water. (If needed, use more water to cover.) Put on the lid and cook on low 8 to 10 hours.
Add tomatoes, pasta, zucchini, green beans, and salt; cook on high 30 minutes. Sprinkle on pepper and cheese.
Did you want the risotto one, too?