Slow Cooker Italian Vegetable Stew With Basil Pesto

Author: Canadian Living

This vegetable stew is based on a traditional Italian stew called ciambotta. It's best served with crusty bread to soak up the flavourful juices.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 9 plum tomatoes seeded and chopped
  • 6 baby potatoes scrubbed and quartered
  • 1 green zucchini chopped
  • 1 yellow zucchini chopped
  • 1 sweet red pepper chopped
  • 1 sweet green pepper chopped
  • 1 eggplant chopped
  • 1 onion chopped
  • 2 ribs celery sliced
  • 3 cloves garlic minced
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 pinch hot pepper flakes
  • 1 bay leaf
  • 1/2 cup dry white wine
Basil Pesto:
  • 2/3 cups packed fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pine nuts
  • 1 pinch salt

Method

In slow cooker, combine tomatoes, potatoes, green and yellow zucchini, red and green peppers, eggplant, onion, celery, garlic, salt, pepper, hot pepper flakes and bay leaf. Stir
in wine.

Cover and cook on low until vegetables are tender, 4 to 6 hours. Discard bay leaf.

Basil Pesto: Using immersion blender or in food processor, purée together basil, oil, pine nuts and salt until smooth. Serve with stew.

Nutritional facts Per each of 6 servings: about

  • Sodium 309 mg
  • Protein 3 g
  • Calories 194.0
  • Total fat 11 g
  • Potassium 722 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Italian Vegetable Stew With Basil Pesto

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