Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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:
  • Preheat oven to 400°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.

Instructions Checklist
Instructions Checklist
  • To serve, ladle vegetable mixture into bowls. Top with croutons and sprinkle with remaining Romano cheese.

Nutrition Facts

227 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 4 mg cholesterol; 424 mg sodium. 41 g carbohydrates; 10 g fiber; 8 g sugar; 12 g protein;

Reviews