Slow cooker ratatouille with white beans
Slow cooker ratatouille with white beans
Makes 4 servings | Cook: 4 hrs 30 min
Ingredients
- 2 medium yellow onions, diced
- 3 Tbsp olive oil
- 1 lb eggplant, diced
- ½ lb zucchini, diced
- ½ lb summer squash, diced
- 2 red bell peppers, diced
- 1 lb tomatoes, diced
- 4 cloves garlic, chopped
- 2 Tbsp tomato paste
- 3 cups low-sodium white cannellini beans, drained and rinsed
- ¼ cup chopped fresh basil leaves
Preparation
Heat olive oil in a large sauté pan over medium heat. Add onions, stir and cook until completely softened and browned. While the onions brown, place chopped veggies and garlic into slow cooker. Add tomato paste to the onion pan and stir. Transfer the onions and tomato paste to the slow cooker and stir until all vegetables are coated. Cover and cook for 4 hours on high. When you’re almost ready to serve, add beans and stir. Cook for 15-30 minutes, uncovered. Add basil and serve.
Nutrition information
Serving size: 2 cups
Calories: 301 | total fat: 12 g | saturated fat: 2 g | sodium: 102 mg | cholesterol: 0 mg | total carbs: 43 g | fiber: 17 g | sugars: 1 g | protein: 11 g | potassium: 1,093 mg
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This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.