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Slow-Cooker Vegetable Stew
Slow-Cooker Vegetable Stew
1 Review
From: EatingWell Magazine, September 2019
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner.
- By: Liana Krissoff
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 (28 ounce) can whole plum tomatoes
- 1 (15 ounce) can whole plum tomatoes
- 1 (15 ounce) can cannellini beans, rinsed
- 1½ cups frozen cut Italian (Romano) beans (see Tip)
- 12 ounces baby yellow potatoes
- 1 cup chopped onion
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon crushed red pepper, plus more for serving
- 1 cup low-sodium no-chicken broth or vegetable broth
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- Shaved Parmesan cheese for garnish
- Fresh Garlic Croutons
- 1 clove garlic, chopped
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Italian seasoning
- 3 cups cubed (1-inch) crusty whole-grain bread
Preparation
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Prep
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Ready In
- Place tomatoes and their juice in a 4- to 7-quart slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.
- To prepare croutons: About 30 minutes before serving, preheat oven to 400°F. Mash chopped garlic into a paste with a fork or the side of a chef's knife. Transfer to a medium bowl and stir in 2 tablespoons oil and Italian seasoning. Add bread and toss to coat. Transfer to a rimmed baking sheet. Bake until golden, 12 to 15 minutes.
- Just before serving, heat 1 tablespoon oil in a small skillet over medium heat. Add minced garlic and cook, stirring, until just golden, about 1 minute. Stir the garlic and oil into the slow cooker. Divide the stew among 6 bowls and top with the croutons. Serve with more crushed red pepper and Parmesan, if desired.
- Tip: Long, flat Italian (Romano) beans range in color from green to purple—or even speckled. Find them at farmers' markets from summer through fall. You can also pick them up in the frozen aisle. They're from the same family as garden-variety green beans and have a similar grassy flavor, but are more substantial and meaty.
- To make ahead: Refrigerate the stew (Step 1) for up to 2 days.
- Equipment: 4- to 7-qt. slow cooker
- Serving size: 1½ cups stew & ½ cup croutons
- Per serving: 407 calories; 11 g fat(2 g sat); 12 g fiber; 63 g carbohydrates; 16 g protein; 64 mcg folate; 0 mg cholesterol; 11 g sugars; 0 g added sugars; 1,225 IU vitamin A; 33 mg vitamin C; 244 mg calcium; 5 mg iron; 829 mg sodium; 1,020 mg potassium
- Nutrition Bonus: Vitamin C (55% daily value), Iron (28% dv), Calcium (24% dv), Vitamin A (24% dv)
- Carbohydrate Servings: 4
- Exchanges: 3½ starch, 1½ fat, 1½ vegetable, ½ lean protein
Reviews 1
October 06, 2019
By: Karen Buckley Pollino
I didn’t make the croutons since I am doing a 30 day program gluten free but I did add ground turkey. Delicious!!
