Categories: Slow Cooker
Ingredients
- 28 oz. can whole plum tomatoes
- 15 oz. can whole plum tomatoes
- 15 oz. can cannellini beans, rinsed
- 1 1/2 cups frozen cut Italian beans
- 12 oz. baby yellow potatoes
- 1 cup chopped onion
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper, plus more for serving
- 1 cup chicken broth
- 1 tbsp. olive oil
- 3 garlic cloves, minced
- Shaved Parmesan, for garnish
- Fresh Garlic Croutons (see recipe), for garnish
Directions
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Place tomatoes and their juice in a slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on LOW for 8 hours.
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Just before serving, heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until just golden, about 1 minute. Stir the garlic and oil into the slow cooker. Serve with more crushed red pepper and Parmesan.