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Tuscan White Bean Stew With Potatoes And Carrots
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Tuscan White Bean Stew With Potatoes And Carrots

A light, but filling bean stew with a touch of orange.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American, Vegan
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: Tuscan white bean stew with orange, white bean stew
Servings: 6
Calories: 282kcal
Author: Kathy Owen

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion (chopped)
  • 3 medium carrots (halved lengthwise and sliced in half moons)
  • 2 cloves garlic (minced)
  • 1 large fennel bulb (diced)
  • ½ cup dry white wine
  • 1 ½ cups vegetable broth
  • 6 small red potatoes with skins (washed and quartered)
  • 1 14.5-ounce can petite diced tomatoes
  • 1 small zucchini squash (halved lengthwise and sliced in half moons)
  • 1 15-ounce can cannellini beans (rinsed)
  • Zest of one orange
  • Juice of one or two oranges
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

  • Sauté the onions in the olive oil over medium-high heat until softened.
  • Add the carrots, fennel, zucchini, and garlic, and continue to cook, stirring periodically for 3 minutes or so.
  • Dump this into a crock pot (slow cooker) that you have sprayed with cooking spray.
  • Add the wine, vegetable broth, potatoes, and tomatoes.
  • Cook on low for about an hour (maybe longer, depending on your slow cooker). Add the orange zest, rosemary and orange juice.
  • Serve hot.

Nutrition

Calories: 282kcal | Carbohydrates: 52g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 472mg | Potassium: 1442mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5353IU | Vitamin C: 72mg | Calcium: 92mg | Iron: 2mg