Pesto Rice and Beans

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 sauce
Additional grated Parmesan cheese (optional)

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

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