Slow cooker ratatouille with white beans

Slow cooker filled with chopped colorful vegetables including zucchini, tomatoes, and bell peppers
Slow cooker ratatouille with white beans
Cook Time 4 hours 30 minutes
Servings 4 servings
Serving Size 2 cups

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Ingredients

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

(per serving)
  • 301 Calories
  • 12 g Total Fat
  • 2 g Saturated Fat
  • 102 mg Sodium
  • 0 mg Cholesterol
  • 43 g Total Carbs
  • 17 g Fiber
  • 1 g Sugars
  • 11 g Protein
  • 1,093 mg Potassium

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