Slow-cooker Italian vegetable bean stew
1
Points®
Total time: 10 hr 35 min • Prep: 20 min • Cook: 10 hr 15 min • Serves: 6 • Difficulty: Easy
This slow-cooker Italian vegetable bean stew is the perfect hearty and healthy dish for winter cooking. Packed with flavourful vegetables and protein-rich legumes, it's a delicious and comforting meal.
Ingredients
Potato(es)
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 string 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
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