Italian Herb Lentil Stew with Zucchini and Cannellini Beans
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried green lentils, rinsed
- 2 medium zucchinis, diced
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Add the lentils, onion, garlic, diced tomatoes, vegetable broth, Italian seasoning, dried basil, salt, and black pepper to the slow cooker and stir to combine.
- Cover and cook on low for 6 hours.
- Stir in the diced zucchini and cannellini beans. Cover and cook on low for 1 more hour until the zucchini is tender.
- Taste and adjust salt or pepper if needed.
- Ladle into bowls and sprinkle with fresh parsley before serving.
Notes
Add the zucchini only in the final hour so it keeps some bite instead of turning mushy. If the stew thickens too much after sitting overnight, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board