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
Basil Pesto:
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. Stirin 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
- Folate 21.0
- Calcium 4.0
- Vitamin A 24.0
- Vitamin C 110.0
