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Provencal Vegetable Stew

Provencal Vegetable Stew

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Rated: 2
  • Makes: 4 servings
  • Prep 25 mins
  • Bake 6 mins
  • Cook 8 hrs (low) or 4 hours (high)
  • Serving Size: 1 1/2cup
  • Carb Grams Per Serving: 41

Ingredients

  • 2 baby eggplants or 1 very small eggplant (about 8 oz.)
  • 1 large zucchini, quartered lengthwise and cut into 1/2-inch slices
  • 1 large yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
  • 1 15 - 19 - ounce can cannellini (white kidney) beans or Great Northern beans, rinsed and drained
  • 1 large tomato, chopped
  • 2 teaspoons bottled minced garlic (4 cloves)
  • 1/4 teaspoon dried rosemary or thyme, crushed
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 1/2 cups low-sodium tomato juice
  • 1 tablespoon white or regular balsamic vinegar
  • 4 1/2-inch slices baguette-style French bread
  • 2 teaspoons olive oil
  • 3 tablespoons finely shredded Romano or Parmesan cheese

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.
  4. Meanwhile, for croutons: 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.
  5. To serve, ladle vegetable mixture into bowls. Top with croutons and sprinkle with remaining Romano cheese. Makes 4 (1-1/2 cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 227 cal., 5 g total fat (1 g sat. fat), 4 mg chol., 424 mg sodium, 41 g carb. (10 g fiber, 8 g sugars), 12 g pro.

Diabetic Exchanges

Starch (d.e): 2; Vegetables (d.e): 3

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