In my family, this healthy stew never lasts long. As a dad and the main cook at home, I'm always on the lookout for healthy recipes that my daughters will enjoy. I love introducing them to new ingredients, flavors, and textures, but what matters most to me is that they actually eat their meal. So, when I tested this slow-cooker vegetable stew in my kitchen, I knew I had found a real treasure.
Before having kids, my slow cooker was gathering dust, hidden in a cupboard with other forgotten gadgets. I only took it out for special occasions, like keeping drinks warm during parties (hot cider with apple brandy and spices is one of my favorites). But as time went on, I learned to fully appreciate my slow cooker. Now, I rely heavily on slow-cooker recipes, and this vegetable stew has become my favorite.
The first time I tested this recipe, it really surprised me. Over the years, I've tried many slow-cooker recipes, but few have truly stood out to me. I admit that for a long time, I had biases against slow-cooker recipes, often finding them bland in taste and texture. But there was something about the simplicity of this veggie-packed stew and its delicious flavors that made me want to make it again and again for my family.
The preparation is quite simple: a few cans of whole tomatoes that I crush by hand, drained and rinsed cannellini beans, potatoes, and herbs. The recipe also includes Roman beans, those long, flat green beans. You can find them in the frozen section of well-stocked supermarkets, or substitute them with fresh or frozen green beans if you can't find Roman beans. I often add whatever vegetables I have on hand, like frozen corn, edamame, leftover sautéed zucchini, or roasted peppers.
The ingredients in this stew are not only tasty, but they are also part of an anti-inflammatory diet, which helps combat chronic inflammation associated with many diseases. Olive oil, potatoes, tomatoes, garlic, and cannellini beans all have anti-inflammatory properties, which is a real bonus for my gut health and overall well-being. I've never had a specific prescription from my doctors for my ongoing health issues, but for about ten years now, I've followed a mostly plant-based diet, with lots of leafy greens, whole grains, olive oil, and legumes. Eating these foods makes me feel lighter, less stiff, and less achy. Plus, I have more energy than when I consume more processed, fatty foods.
So, what makes this stew so special compared to all the other slow-cooker recipes? Of course, I love the hearty vegetables and the gentle oregano flavor, but what really sets this stew apart is the sautéed garlic finish. Just before serving, I heat some extra virgin olive oil in a small pan and add a generous amount of minced garlic. I cook it until it's golden and fragrant, then stir the garlic and oil into the stew. Not only does this add richness to the stew, but also a roasted garlic flavor that makes all the difference.
I serve this stew with simple garlic croutons that my daughters love to dip in the tomato broth. Sometimes, I add a bit of homemade pesto or a drizzle of crushed Calabrian chilies in oil (just in my bowl, as I'm the only one who enjoys the spice).
I can prepare this recipe in 10 to 15 minutes in the morning, set the slow cooker to low, and it's ready to enjoy at dinner. This gives me more time to spend with my daughters after school rather than focusing on dinner prep. And when time is the most valuable resource as a parent, delicious and healthy make-ahead recipes like this stew are a blessing. Not to mention that the whole family enjoys it every time.
