Slow-Cooker Vegetable Stew


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.

Prep Time:
35 mins
Additional Time:
7 hrs 55 mins
Total Time:
8 hrs 30 mins
6 servings


  • 1 (28 ounce) can whole plum tomatoes

  • 1 (15 ounce) can whole plum tomatoes

  • 1 (15 ounce) can cannellini beans, rinsed

  • 1 ½ 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


  1. 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.

  2. 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.

  3. 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

Nutrition Facts (per serving)

407 Calories
11g Fat
63g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups stew & 1/2 cup croutons
Calories 407
% Daily Value *
Total Carbohydrate 63g 23%
Dietary Fiber 12g 44%
Total Sugars 11g
Protein 16g 32%
Total Fat 11g 14%
Saturated Fat 2g 8%
Vitamin A 1225IU 25%
Vitamin C 33mg 37%
Folate 64mcg 16%
Sodium 829mg 36%
Calcium 244mg 19%
Iron 5mg 26%
Magnesium 124mg 30%
Potassium 1020mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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