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Italian vegetable-bean stew

Italian vegetable-bean stew

2
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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