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Photo of Slow-cooker Italian vegetable bean stew by WW

Slow-cooker Italian vegetable bean stew

1 - 3
PersonalPoints™ per serving
Total Time
10 hr 35 min
Prep
20 min
Cook
10 hr 15 min
Serves
6
Difficulty
Easy

Ingredients

Potato

375 g, cut into 2.5cm chunks

Carrot(s)

3 medium, sliced diagonally

Brown onion

1 medium, coarsely chopped

Garlic

3 clove(s), crushed

Fennel seeds

1 tsp, lightly crushed

Dried oregano

1 tsp

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Swiss brown mushrooms

300 g, halved or quartered if large

Red capsicum

1 medium, cut into 2.5cm pieces

Stock powder

½ tsp, vegetable, gluten-free variety

Green beans

270 g, halved

Pecorino cheese

½ cup(s), grated, (45g), grated

Fresh flat-leaf parsley

¼ cup(s), chopped

Instructions

  1. Combine potatoes, carrots, and onion in a 4.5 litre (18-cup) slow cooker. Stir in garlic, fennel seeds and oregano. Season with salt and pepper. Top with beans, tomatoes, mushrooms, and capsicum. Add stock powder and ¾ cup (180ml) hot water to cooker and stir to combine. Cook, covered, on high for 4 hours (or low for 8 hours), until vegetables are tender.
  2. Stir in greens beans and cook, covered, for 15 minutes. Serve stew sprinkled with cheese and parsley

Notes

SERVING SUGGESTION: Wholemeal bread (contains gluten).

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