Photo of Italian vegetable-bean stew by WW

Italian vegetable-bean stew

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


Uncooked Yukon gold potato(es)

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

Frozen green beans

9 oz, (1 box frozen, thawed) or Italian green beans

Uncooked carrot(s)

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

Uncooked onion(s)

1 large, chopped


3 large clove(s), minced

Fennel seeds

1 tsp, lightly crushed

Dried oregano

1 tsp

Table salt

¾ tsp, or to taste

Black pepper

¼ tsp, or to taste

Canned kidney beans

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

Stewed tomato(es)

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

Cremini mushroom(s)

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

Uncooked bell pepper(s)

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. Combine potatoes, carrots, and onion in 5- or 6-quart slow cooker. 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, 4–5 hours on High or 8–10 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 cheese and parsley.
  3. Per serving: 1 1/2 cups stew and generous 1 tablespoon cheese