Slow-cooker Italian vegetable bean stew
2
Points®
Total Time
10 hr 35 min
Prep
20 min
Cook
10 hr 15 min
Serves
6
Difficulty
Easy
This slow-cooker Italian vegetable bean stew is the perfect hearty and healthy dish for winter cooking. Packed with flavourful vegetables and protein-rich legumes, it's a delicious and comforting meal.
Ingredients
Potato(es)
375 g, cut into 2.5cm chunks
Carrot(s)
3 medium, sliced diagonally
Brown onion
1 medium, coarsely chopped
Garlic
3 clove(s), crushed
Fennel seeds
1 tsp, lightly crushed
Dried oregano
1 tsp
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Swiss brown mushrooms
300 g, halved or quartered if large
Red capsicum
1 medium, cut into 2.5cm pieces
Stock powder
½ tsp, vegetable, gluten-free variety
Green string beans
270 g, halved
Pecorino cheese
½ cup(s), grated, (45g), grated
Fresh flat-leaf parsley
¼ cup(s), chopped