Description
Some recipes smell like home—this one feels like it. Packed with zucchini, tomatoes, green beans, corn, and creamy white beans, this slow-simmered stew is a tribute to late-summer abundance and the magic of Grandma Rosa’s garden. A swirl of pesto and lemon brightens each spoonful like a Sicilian breeze. Whether you’re cooking for family or feeding your soul, this one-pot wonder is the definition of comfort with color.
Ingredients
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2 medium zucchinis, diced
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1 cup cherry tomatoes (or ½ can fire-roasted)
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1 cup green beans, chopped
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1 cup corn (fresh, frozen, or canned)
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1 can (15 oz) white beans, rinsed
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1 small onion, diced
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3 garlic cloves, smashed
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4 cups low-sodium vegetable broth
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1 tsp Italian seasoning
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¼ cup pesto
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Juice of 1 lemon
Instructions
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Prep the veggies: Dice zucchini, halve tomatoes, chop beans, smash garlic.
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Layer in crockpot: Add all veggies and broth (except pesto and lemon). Sprinkle with seasoning.
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Cook: Low for 6–7 hrs or high for 3–4. Check zucchini in last hour—it should be tender.
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Finish: Stir in pesto and lemon juice off heat. Adjust flavor with zest, salt, or mashed beans for thickness.
Notes
Ladle into wide bowls. Top with extra pesto, cracked pepper, and fresh herbs. Serve with grilled sourdough or cheesy toast. Bonus: chill leftovers for a garden gazpacho remix.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low)
Nutrition
- Calories: 280 Per 1.5 cups
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g