Provenal Vegetable Stew

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cup
  • Makes: 6 cups
  • Prep: 25 mins
  • Bake: 6 mins 400°F
  • Cook: 8 hrs on Low or 4 hours on High

Provenal Vegetable Stew

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Directions

  1. If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).
  2. In 3 1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow squash, cannellini beans, tomato, garlic, rosemary, pepper, and dried basil, if using. Add tomato juice.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in fresh basil, if using, and balsamic vinegar.

Meanwhile, for croutons:

  1. Preheat oven to 400 degrees F. Lightly brush bread slices with olive oil. Sprinkle with 1 tablespoon of the Romano cheese. Place bread slices on baking sheet. Bake for 6 to 8 minutes or until toasted.
  2. To serve, ladle vegetable mixture into bowls. Top with croutons and sprinkle with remaining Romano cheese.
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Nutrition Facts (Provenal Vegetable Stew)

  • Per serving:
  • 227 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 4 mg chol. ,
  • 424 mg sodium ,
  • 41 g carb. ,
  • 10 g fiber ,
  • 8 g sugar ,
  • 12 g pro.
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