Slow-Cooker Vegetable Stew

eatingwell.com

Aimee Walker

1 (28 ounce) can whole plum tomatoes

1 (15 ounce) can whole plum tomatoes

1 (15 ounce) can cannellini beans, rinsed

1 ½ cups frozen cut Italian (Romano) beans (see Tip)

12 ounces baby yellow potatoes

1 cup chopped onion

2 teaspoons dried oregano

1 teaspoon salt

½ teaspoon ground pepper

½ teaspoon crushed red pepper, plus more for serving

1 cup low-sodium no-chicken broth or vegetable broth

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

Shaved Parmesan cheese for garnish

subheading: Fresh Garlic Croutons:

1 clove garlic, chopped

2 tablespoons extra-virgin olive oil

½ teaspoon Italian seasoning

3 cups cubed (1-inch) crusty whole-grain bread

Directions at eatingwell.com

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