Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty.
A dollop of pesto on top is also super-delicious.
Adding homemade garlic croutons is an easy way to elevate this healthy dinner.
Stir in broth and cover.
Cook on Low for 8 hours or High for 4 hours.
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.
Find them at farmers' markets from summer through fall.
it’s possible for you to also pick them up in the frozen aisle.
To make ahead: Refrigerate the stew (Step 1) for up to 2 days.
Equipment: 4- to 7-qt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
