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Vegetable Stew With Parmesan Toast

Ingredients

• 2 14.5-ounce cans vegetable broth
• 1 15- to 16-ounce can navy beans, rinsed and drained
• 1 15- to 16-ounce can cannellini (white kidney) beans, rinsed and drained
• 1 15- to 16-ounce can butter beans, rinsed and drained
• 4 medium leeks, sliced
• 4 carrots, cut into 1/2-inch-thick slices
• 2 medium turnips, peeled and diced
• 2 cups sliced celery
• 4 cloves garlic, minced
• 2 teaspoons dried Italian seasoning, crushed
• 2 bay leaves
• 1/2 to 1 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 16 slices baguette-style French bread
• 1 tablespoon olive oil
• 1/2 cup finely shredded Parmesan cheese
• 1 14.5-ounce can fire-roasted diced tomatoes or diced tomatoes, drained

Directions

1. In a slow cooker stir together all ingredients up to the French bread above.
2. Cover and cook on low for 10 to 11 hours or on high for 5 to 5 1/2 hours.
3. For Parmesan toast, preheat oven to 400 F.
4. Brush baguette slices with oil.
5. Sprinkle with cheese.
6. Place on a baking sheet.
7. Bake 7 minutes.
8. Discard bay leaves.
9. Stir drained tomatoes into bean mixture in cooker.
10. Serve stew with Parmesan toast.

Attribution