Description
One golden summer, my Nonna taught me that vegetables could be more than sidekicks—they could steal the show. This stew was born from a garden brimming with fresh picks and a kitchen filled with love. Toss in what’s fresh, simmer slowly, and finish with a swirl of pesto. It’s simple, nourishing, and tastes like sunshine in a bowl. Let it simmer while you enjoy summer’s best moments—this one’s got soul.
Ingredients
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2 small zucchinis, diced
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1 cup cherry tomatoes (or any ripe tomato)
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1 cup green beans, trimmed
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1 cup corn kernels (fresh or frozen)
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1 can white beans (cannellini or Great Northern), drained
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4 cups vegetable broth (low-sodium preferred)
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1 small onion, diced
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2 garlic cloves, minced
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1 tsp Italian seasoning (or ½ tsp each oregano & thyme)
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¼ cup basil pesto
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Juice of 1 lemon
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Salt & pepper to taste
Instructions
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Prep the Goods
Chop all your vegetables and garlic. No need for perfection—chunky and rustic works! -
Slow Cooker Magic
Add everything except pesto and lemon to a slow cooker. Stir gently. Cook on LOW for 6–7 hrs or HIGH for 3–4 hrs. -
The Finishing Touch
Stir in pesto and lemon juice. Taste and adjust seasoning. Mash a few beans in the pot to thicken if needed. -
Serve & Savor
Spoon into bowls, top with extra pesto, cracked pepper, and a lemon wedge. Great with garlic bread or a grilled cheese!
Notes
1. Layered Flavor Tip:
Sauté the onion and garlic in a little olive oil before adding to the slow cooker for a richer, caramelized flavor.
2. Bean Boost:
If using canned beans, rinse them to reduce sodium. Want extra creaminess? Mash half the beans before adding them in.
3. Texture Hack:
Add zucchini and green beans halfway through cooking if you like them firmer. This prevents them from going too soft.
4. Brightness Tip:
Add a pinch of lemon zest with the juice for an extra citrus pop that brightens the whole dish.
5. Pesto Upgrade:
Mix pesto with a little olive oil before drizzling to help it float more beautifully on the stew.
6. Freezer Friendly:
Cool stew completely before freezing. Portion into airtight containers. It reheats beautifully—just add a splash of broth when warming.
7. Herb Freshness:
Top with fresh basil or parsley just before serving. It adds color and an extra hit of garden-fresh aroma.
- Prep Time: 15 mins
- Cook Time: 6–7 hrs (low) or 3–4 hrs (high)
Nutrition
- Calories: 280 per serving
- Fat: 10g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 11g