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Hearty stew filled with tomatoes, veggies, beans, and spices. Simply let simmer all day in your slow cooker or make on the stove top. Either way, your kitchen will smell amazing. Serve with crusty ciabatta bread (provided) and for a nice touch add some parmesan on top! Vegetarian, GF (minus the bread and pasta). Dairy-free if butter (included with the ciabatta on the side) is omitted.
Hands on time: 0 minutes
Cooking time: Slow cooker: 4-6 hours. Stove: 2-3 hours. Pressure cooker: 1 hour
Thaw in refrigerator for best results.
Slow Cooker: (recommended for 4-6 serving size unless you have a small slow-cooker) Empty contents of bag into slow cooker and cook covered on low heat for 6-8 hours.
Stove Directions: Empty contents of bag into a sauce pan with lid and cook covered over low heat for 2-3 hours.
Slow-cooker/stove: Add the cooked pasta the last 15 mins of cooking. Dish into bowls. Sprinkle parm cheese on top for a nice touch.
Pressure Cooker: Cook on high pressure for 5 minutes. Then let naturally release for 8-10 minutes. Stir in cooked pasta and let rest for 5 minutes. Total time required is approximately 30 mins.
Ingredients: diced tomatoes, crushed tomatoes, kidney beans, white beans, onions, green beans, celery, carrots, oregano, basil, salt/pepper, organic gf vegetable stock. Pasta: contains gluten.
Per 1/3 of half size:
cal. 250, fat 4g, sat. fat 2g, chol. 10mg, sodium 930mg, potassium 590mg, carb. 42g, fiber 6g, sugar 13g, protein 11g.