Slow Cooker Vegetable Stew

Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner.

Ingredients

  • 1 (28 ounce) can whole plum tomatoes
  • 1 (15 ounce) can whole plum tomatoes
  • 1 (15 ounce) can cannellini beans, rinsed
  • 1 ½ cups frozen cut italian (romano) beans (see tip)
  • 12 ounces baby yellow potatoes
  • 1 cup chopped onion
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon crushed red pepper, plus more for serving
  • 1 cup low-sodium no-chicken broth or vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • shaved parmesan cheese for garnish
  • 1 clove garlic, chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon italian seasoning
  • 3 cups cubed (1-inch) crusty whole-grain bread

Directions

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