Slow Cooker White Bean and Vegetable Stew

Make this hearty bean and vegetable stew in a slow cooker. Serve with crispy flatbread, crusty bread, or crackers.

Serves: 8Hands-on: 5 minutesTotal: 8 hours 5 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 lb. dried cannellini beans, soaked overnight and drained
  • 2 cups boiling water
  • 1 medium onion, peeled and chopped
  • 1 tsp. canola oil
  • 2 large carrots, peeled and sliced
  • 2 stalks celery, diced
  • 2 medium potatoes, peeled and chopped
  • 1 small bunch fresh parsley, chopped
  • ½ tsp. ground fennel
  • 1 tsp. dried rosemary
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 cups vegetable broth

Directions

  • Add soaked and drained beans, onion, carrots, celery, potatoes, parsley, fennel, rosemary, chervil, salt, pepper, and broth to the slow cooker and stir.
  • Cook on low for 8 hours or until carrots and potatoes are tender.