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Prep Time:35 minsAdditional Time:7 hrs 55 minsTotal Time:8 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:7 hrs 55 minsTotal Time:8 hrs 30 minsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:7 hrs 55 mins
Additional Time:
7 hrs 55 mins
Total Time:8 hrs 30 mins
Total Time:
8 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
1(28 ounce) canwhole plum tomatoes
1(15 ounce) can whole plum tomatoes
1(15 ounce) cancannellini beans, rinsed
1 ½cupsfrozen cut Italian (Romano) beans (see Tip)
1cupchopped onion
2teaspoonsdried oregano
1teaspoonsalt
½teaspoonground pepper
½teaspooncrushed red pepper, plus more for serving
1cuplow-sodium no-chicken broth or vegetable broth
1tablespoonextra-virgin olive oil
3clovesgarlic, minced
Shaved Parmesan cheese for garnish
Fresh Garlic Croutons
1clovegarlic, chopped
2tablespoonsextra-virgin olive oil
½teaspoonItalian seasoning
3cupscubed (1-inch) crusty whole-grain bread
DirectionsPlace tomatoes and their juice in a 4- to 7-quart slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.To prepare croutons: About 30 minutes before serving, preheat oven to 400 degrees F. Mash chopped garlic into a paste with a fork or the side of a chef’s knife. Transfer to a medium bowl and stir in 2 tablespoons oil and Italian seasoning. Add bread and toss to coat. Transfer to a rimmed baking sheet. Bake until golden, 12 to 15 minutes.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.TipsTip: 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 cookerOriginally appeared: EatingWell Magazine, September 2019
Directions
Place tomatoes and their juice in a 4- to 7-quart slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.To prepare croutons: About 30 minutes before serving, preheat oven to 400 degrees F. Mash chopped garlic into a paste with a fork or the side of a chef’s knife. Transfer to a medium bowl and stir in 2 tablespoons oil and Italian seasoning. Add bread and toss to coat. Transfer to a rimmed baking sheet. Bake until golden, 12 to 15 minutes.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.TipsTip: 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
Place tomatoes and their juice in a 4- to 7-quart slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on Low for 8 hours or High for 4 hours.
To prepare croutons: About 30 minutes before serving, preheat oven to 400 degrees F. Mash chopped garlic into a paste with a fork or the side of a chef’s knife. Transfer to a medium bowl and stir in 2 tablespoons oil and Italian seasoning. Add bread and toss to coat. Transfer to a rimmed baking sheet. Bake until golden, 12 to 15 minutes.
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.
Tips
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
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)407Calories11gFat63gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
