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Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Liana Krissoff
EatingWell Magazine, September 2019

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Recipe Summary

active:
35 mins
total:
8 hrs 30 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist
Fresh Garlic Croutons

Directions

Instructions Checklist
  • 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.

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  • To prepare croutons: About 30 minutes before serving, preheat oven to 400 degrees 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.

Tips

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

Nutrition Facts

407 calories; protein 16g; carbohydrates 62.8g; dietary fiber 12.4g; sugars 10.7g; fat 10.9g; saturated fat 1.6g; vitamin a iu 1225.2IU; vitamin c 33.4mg; folate 64.3mcg; calcium 244.3mg; iron 4.6mg; magnesium 124.1mg; potassium 1019.9mg; sodium 829.3mg.
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Reviews (3)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2021
Delicious! Even better the next day for lunch. The only changes that I made were using onion powder and garlic powder instead of onion and garlic (dietary restrictions) and I did not add the extra red pepper flake garnish because it already had a nice kick. Will definitely add to the rotation. Read More
Rating: 5 stars
10/07/2019
I didn’t make the croutons since I am doing a 30 day program gluten free but I did add ground turkey. Delicious!! Read More
Rating: 5 stars
01/12/2021
Delicious! We make this all the time now. It’s a hearty stew, and the leftovers are great for lunches. The home-made croutons are so much better than buying something from a box. For the Italian/Romano beans, we use canned instead of frozen. Read More
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Rating: 5 stars
03/21/2021
Ah-mazing! So delish. I did the whole 8-hour run. Even more amazing were my croutons! I had neither Italian seasoning nor crusty loaf. So what I did was use a slice of wholemeal seeded bread, cut it into cubes. I then EVOO + crushed garlic + Ginger powder + Cardamom powder + Coriander powder + Kosher salt + ground black pepper in a small bowl. Then, I added the chunks of bread, coated it with the mixture and transferred it onto the baking sheet and baked for 15 mins as directed. It tasted AMAZING and had the perfect amount of crunch. Thanks for the recipe! Read More