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Time
515 min
Level
Medium
Author
eatingwell

Slow-Cooker Vegetable Stew

low-calorie
high-fiber
Note
Tip: Long, flat Italian (Romano) beans range in color from green to purple--or even speckled. Find them at farmers' markets from summer through fall. You can also pick them up in the frozen aisle. They're from the same family as garden-variety green beans and have a similar grassy flavor, but are more substantial and meaty. To make ahead: Refrigerate the stew (Step 1) for up to 2 days. Equipment: 4- to 7-qt. slow cooker
Instructions
1
Place tomatoes and their juice in a 4- to 7-quart slow cooker and crush them with your hands or a potato masher. Add rinsed cannellini beans, frozen beans, potatoes, chopped onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.
2
Just before serving, heat 1 tablespoon oil in a small skillet over medium heat. Add minced garlic and cook, stirring, until just golden, about 1 minute. Stir the garlic and oil into the slow cooker. Divide the stew among 6 bowls and top with the croutons. Serve with more crushed red pepper and Parmesan, if desired.
Micro nutrients
Total weight
408.67g
Carbs
36.21g
Dietary fiber
9.42g
Sugar
6.22g
Fats
2.74g
Saturated
0.4g
Poly
0.28g
Mono
1.65g
Proteins
8.31g
Calcium
91.82%
Iron
162.01%
Magnesium
20.58%
Vitamin A
78.65%
Vitamin C
200.44%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Cholesterol
0mg
Sodium
209.28%
Potassium
128.17%
Percentages are based on a diet of 2000 calories a day.
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