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Slow Cooker Creamy White Bean and Rosemary Vegetable Stew

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 432
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil Use a good quality oil since it forms the flavor base
  • 1 large onion Yellow or white, diced
  • 3 cloves garlic Minced
  • 2 cups carrots Peeled and cut into 1-inch chunks
  • 2 medium celery stalks Chopped into 1-inch pieces
  • 1.5 cups potatoes Waxy potatoes like Yukon Gold, diced into 3/4-inch cubes
  • 2 cans cannellini beans Rinsed and drained
  • 2 cans tomato paste For depth of flavor
  • 4 cups vegetable broth Low sodium preferred
  • 2 cups canned diced tomatoes With their juices
  • 3 tbsp fresh rosemary Finely chopped
  • 1.5 tbsp dried thyme Or 2 tbsp fresh thyme leaves
  • 1 can coconut milk Full fat, for creaminess
  • 1 tbsp lemon juice Freshly squeezed
  • to taste sea salt Start with 1 tsp and adjust at the end
  • 0.5 tsp freshly cracked black pepper Add just before serving

Method
 

  1. Heat olive oil in the slow cooker insert over medium heat in the oven, or use a skillet on the stovetop to sauté the onion, garlic, carrots, and celery until the onion is translucent and the vegetables are just beginning to soften, about 5 minutes.
  2. Add the diced potatoes, rinsed cannellini beans, tomato paste, vegetable broth, canned diced tomatoes, fresh rosemary, dried thyme, salt, and pepper to the slow cooker.
  3. Cover and cook on low for 6 hours, or on high for 3 hours, until the vegetables are fork-tender and the potatoes are easily pierced with a fork.
  4. Stir in the coconut milk and lemon juice during the last 30 minutes of cooking to warm through without breaking down the beans.
  5. Taste the stew and adjust the seasoning with additional salt or a splash more lemon juice if needed; the flavors will meld and deepen as it sits.

Notes

Do not add the lemon juice until the last 15 minutes of cooking; adding it too early will cause the white beans to turn mushy and lose their texture. Use a fine-mesh sieve to rinse the canned beans thoroughly to remove the starchy cooking liquid.