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


  • 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


  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.


  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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

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