Italian vegetable-bean stew
6
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(es)
0.75 pound(s)
Frozen green beans
9 oz
Carrots
3 medium
Uncooked onion(s)
1 large
Garlic
3 large clove(s)
Fennel seeds
1 tsp
Dried oregano
1 tsp
Table salt
0.75 tsp
Black pepper
0.25 tsp
Canned kidney beans
15.5 oz
Stewed tomatoes
14.5 oz
Cremini mushroom(s)
10 oz
Bell pepper(s)
1 item(s), medium
Vegetable broth
0.75 cup(s)
Grated Pecorino Romano cheese
0.5 cup(s)
Fresh parsley
6 sprig(s)
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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