Photo of Italian Vegetable-Bean Stew by WW

Italian Vegetable-Bean Stew

Points® value
Total Time
10 hr 20 min
20 min
10 hr
Nearly every ingredient in this rich vegetarian stew (carrots, beans, mushrooms, and more) goes into the slow cooker at once. Then just start it and walk away!


Yukon gold potato

¾ pound(s), scrubbed and cut into 1-inch chunks


3 medium, cut diagonally into 3/4-inch slices


1 large, chopped


3 clove(s), large, minced

Fennel seed

1 tsp(s), lightly crushed

Ground oregano

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Canned kidney beans

15½ oz, (1 can) red variety, rinsed and drained

Stewed tomatoes

14½ oz, (1 can), Italian-style variety

Cremini mushrooms

10 oz, (1 package), halved or quartered if large

Bell pepper

1 item(s), medium, large size, red variety, cut into 1-inch pieces

Vegetable broth

¾ cup(s), or water

Grated Pecorino Romano cheese

½ cup(s)

Fresh parsley

6 sprig(s), coarsely chopped


  1. In a 5- or 6-qt slow cooker, combine potatoes, carrots, and onion. Stir in garlic, fennel seeds, oregano, salt, and black pepper. Top with beans, tomatoes, mushrooms, and bell pepper. Add broth, stirring to combine. Cover and cook until vegetables are fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  2. About 15 minutes before cooking time is up, stir in green beans. Divide stew evenly among 6 large shallow bowls; sprinkle with Pecorino Romano and parsley.
  3. Per serving: 1 1/2 cups stew and generous 1 tbsp cheese


SERVING SIZE (1 1/2 cups stew and generous 1 tbsp cheese) 223 Cal, 5 g Total Fat, 2 g Sat Fat, 1,051 mg Sod, 37 g Total Carb, 6 g Sugar, 0 g Added Sugar, 8 g Fib, 10 g Prot.