Italian vegetable-bean stew
1
Points®
Total time: 4 hr 20 min • Prep: 20 min • Cook: 4 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 press start and walk away!
Ingredients
Uncooked Yukon gold potato
¾ pound(s), scrubbed and cut into 1-inch chunks
Frozen green beans
9 oz, (1 box frozen, thawed) or Italian green beans
Carrots
3 medium, cut diagonally into 3/4-inch slices
Uncooked onion
1 large, chopped
Garlic
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 tomatoes
14½ oz, (1 can), Italian-style variety
Cremini mushroom
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
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
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