Italian Vegetable-Bean Stew
1
Points®
Total time: 10 hr 20 min • Prep: 20 min • Cook: 10 hr • Serves: 6 • Difficulty: Easy
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!
Ingredients
Yukon gold potato
¾ pound(s), scrubbed and cut into 1-inch chunks
Carrots
3 medium, cut diagonally into 3/4-inch slices
Onion
1 large, chopped
Garlic
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
Instructions
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
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