Italian vegetable Stew

 Italian Vegetable Stew
0 points

This Italian vegetable stew is zero points per serving. While this recipe calls for a crockpot you can prepare it in a Dutch oven

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thanks to Meg

ingredients
1 medium zucchini and or eggplant
1 onion (yellow or white)
1 red pepper
1 green pepper
4 large mushrooms
4 cloves garlic, minced
1 cup homemade passata or tomato sauce (salt free, sugar free, no oil)
1 tsp tomato puree
1 tsp Italian mixed herbs and fresh for garnish (basil, parsley, rosemary)
1 tsp. Fennel seeds, crushed (if you don’t like anise like flavor omit)
Pinch crushed pepper
Pinch black pepper

Instructions
Dice all of the vegetables. (Include your favorite veggies). Place veggies in the slow cooker with the remaining ingredients, and mix well.

Cook on high for 3 1/2 hours, stirring once or twice during cooking. Garnish with snipped fresh herbs.

This pairs well with grains, lentils, beans, pasta, rice. We’re having it over wilted baby spinach and fava beans. Mangia!

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Vegetable Italian Stew

0 points This vegetable Italian stew is zero points per serving. While this recipe calls for a crockpot you can prepare it in a Dutch oven

Ingredients

• 1 medium zucchini and or eggplant
• 1 onion yellow or white
• 1 red pepper
• 1 green pepper
• 4 large mushrooms
• 4 cloves garlic minced
• 1 cup homemade passata or tomato sauce salt free, sugar free, no oil
• 1 tsp tomato puree
• 1 tsp Italian mixed herbs and fresh for garnish basil, parsley, rosemary
• 1 tsp. Fennel seeds crushed (if you don’t like anise like flavor omit)
• Pinch crushed pepper
• Pinch black pepper

Instructions

1. Dice all of the vegetables. (Include your favorite veggies). Place veggies in the slow cooker with the remaining ingredients, and mix well.
2. Cook on high for 3 1/2 hours, stirring once or twice during cooking. Garnish with snipped fresh herbs.

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