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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
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.
Nutrition Information
219
Calories
49g
Carbohydrates
11g
Protein
491mg
Potassium
8g
Fiber
1g
Sugar
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