Slow Cooker Tuscan Stew

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Servings: 4 Prep: 25 min Cook: 365 min Pescetarian Vegan Vegetarian Budget Entree Soup Freezable Homestyle Slow Cooker/Crock Pot Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Russet Potatoes, Extra Virgin Olive Oil, Italian Seasoning, Kale

Ingredients

2 carrots

1 stalk celery ⚠

1 onion

3 medium russet potatoes ⚠

2 cups cooked white beans

1 tablespoon extra virgin olive oil ⚠

2 teaspoons minced garlic

2 cups vegetable broth

14 ½ ounces diced tomatoes

2 tablespoons Italian seasoning, or to taste ⚠

¾ teaspoon sea salt, more to taste

½ teaspoon ground black pepper, more to taste

1 bunch kale, or spinach ⚠

1 tablespoon balsamic vinegar

Instructions

1. Peel and slice carrots. Dice celery. Peel and dice onion. Cube potatoes. Drain and rinse beans, if necessary.

2. Heat olive oil in a skillet over medium high heat. Add onion and garlic and sauté for a few minutes.

3. Add a little bit of vegetable broth to the pan to scrape up the delicious browned bits, then pour the broth into your slow cooker.

4. Add carrots, celery, potatoes, tomatoes, Italian seasoning, salt, pepper, and remaining broth to the slow cooker.

5. You can add the beans now, or wait and add them an hour before serving if you prefer them with more texture. Cover and cook on low for 6 hours.

6. When ready to serve, chop the kale.

7. Stir in kale, balsamic vinegar, and more salt and pepper, as needed. Let sit for 5 minutes, until kale wilts.

8. Serve and enjoy!