Categories: Slow Cooker

Ingredients

• 28 oz. can whole plum tomatoes
• 15 oz. can whole plum tomatoes
• 15 oz. can cannellini beans, rinsed
• 1 1/2 cups frozen cut Italian beans
• 12 oz. baby yellow potatoes
• 1 cup chopped onion
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper, plus more for serving
• 1 cup chicken broth
• 1 tbsp. olive oil
• 3 garlic cloves, minced
• Shaved Parmesan, for garnish
• Fresh Garlic Croutons (see recipe), for garnish

Directions

1. Place tomatoes and their juice in a slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen beans, potatoes, onion, oregano, salt, pepper and crushed red pepper. Stir in broth and cover. Cook on LOW for 8 hours.

2. Just before serving, heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until just golden, about 1 minute. Stir the garlic and oil into the slow cooker. Serve with more crushed red pepper and Parmesan.

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