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Recipe Summary

prep:
25 mins
bake:
6 mins
cook:
8 hrs
total:
8 hrs 31 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

227 calories; fat 5g; cholesterol 4mg; saturated fat 1g; carbohydrates 41g; mono fat 2g; poly fat 1g; insoluble fiber 10g; sugars 8g; protein 12g; sodium 424mg.
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