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.
Ingredients
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1 (28 ounce) can whole plum tomatoes
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1 (15 ounce) can whole plum tomatoes
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1 (15 ounce) can cannellini beans, rinsed
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1 ½ cups frozen cut Italian (Romano) beans (see Tip)
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12 ounces baby yellow potatoes
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1 cup chopped onion
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2 teaspoons dried oregano
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1 teaspoon salt
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½ teaspoon ground pepper
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½ teaspoon crushed red pepper, plus more for serving
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1 cup low-sodium no-chicken broth or vegetable broth
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1 tablespoon extra-virgin olive oil
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3 cloves garlic, minced
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Shaved Parmesan cheese for garnish
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1 clove garlic, chopped
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2 tablespoons extra-virgin olive oil
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½ teaspoon Italian seasoning
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3 cups cubed (1-inch) crusty whole-grain bread
Description
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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.
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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.
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