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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 526.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 7.5 g

View full nutritional breakdown of Italian Slow Cooker Vegetables calories by ingredient
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Italian Slow Cooker Vegetables

Submitted by: QUABBIN
Italian Slow Cooker Vegetables

Introduction

Serve as a side dish or over pasta or rice as a main dish. Serve as a side dish or over pasta or rice as a main dish.
Number of Servings: 5

Ingredients

    1 tsp olive oil
    1 can Great Northern or cannellini beans, drained and rinsed
    1 can green beans, drained and rinsed
    1 can diced tomatoes, or 1.5 cup fresh tomatoes, diced
    1 medium yellow onion, quartered
    2 cloves garlic, peeled and quartered
    1 tbsp oregano, ground
    2 small zucchini, thickly sliced
    1 eggplant, peeled, diced
    2 stalks of celery
    1 dask black pepper

Directions

Rub olive oil over Crock-Pot sides and bottom to prevent sticking.
Add remaining ingredients. By all means, add others, if you like. (Many people enjoy green bell peppers in this dish; I find this recipe an excellent way to hide a turnip or two, or to use up that starting-to-wilt spinach.)
Cover and cook on low for 6-9 hours.
Taste (carefully) and season further as desired.
Serve as a side dish or over pasta or rice.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    It was awesome! I made it just the way you have it and added summer squash to it. It was fab! Especially being in college, it was super easy, cheap, tasty, and ready for dinner when I come home! I ate it plain and it would be amazing with Olive Garden's bread sticks!! =) Thank you for sharing! - 3/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    I have and do this often on low it turns out really good. I guess I cut my veggies in larger angles and it turns out great. Sometimes I add red pepper flakes or other veggies too! - 4/28/09

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  • 1 of 1 people found this review helpful
    I have some veggies that I need to use before they spoil and I think this will be a great dish. I don't have eggplant or zucchini so I will use peppers and maybe some cabbage. I'll see once I am in the kitchen.

    Thanks for sharing. - 3/5/09

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  • Good
    1 of 2 people found this review helpful
    the idea is good, but the long cooking makes too soft for me so i do in the fry pan w/o.o. or roast n a hot oven 425 for 20-30 minutes. - 7/19/08

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  • This is awesome. I make it and have it sprinkled with moo less cheese as a really good supper dish when my carnivore son comes to stay and he always wants a second helping. - 8/19/13

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  • very tasty! i added extra too. But it has an awful smell. Thankfully it doesn't taste like it smells! - 12/8/11

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  • Incredible!
    0 of 1 people found this review helpful
    I made this, but changed it up a bit...turned it into a soup with a box of low sodium chicken broth, added a half can of spinach and some fish, and its fantastic fish soup! Even my kids love it! I did add some tomato paste also and a bit extra water, basil, parsely and italian seasonins...supurb! - 2/15/11

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  • 0 of 1 people found this review helpful
    I know what next week's Italian-themed meal will be! This looks delicious, although I will probably add some more herbs too. - 8/11/09

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  • This sounds very yummy! Can't wait to try it! - 3/5/09

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  • I Can't wait to try this. I'm always looking for easy recipes - 3/5/09

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  • To those who are asking about the cooking time - this recipe is for a CROCK POT. It will cook at a very low heat for a long cooking time, and come out as a stew. If you don't have a crock pot, you could probably simmer this on a stove for 40 minutes to an hour. Looks good, will try it. - 3/5/09

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  • I have a question, why would those veggies need 6--9 HRS of cooking? - 12/16/08

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  • For raters worried about it becoming too soft, it is supposed to. Like a garden sauce. I do something similar at least once a week and it is so nice to have a warm healthy meal ready when we get home. We call it 'everything pasta'. It makes me bold when buying produce, knowing it won't be wasted - 12/8/08

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  • This was great! I love all the different vegetables included. Thanks for sharing! - 9/19/08

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  • This sounds wonderful... I can hardly wait to make it. I can almost taste how good it will be. - 7/28/08

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  • I am making this as I type, smells delious. I 'll let you know later thanx for the great recipe. I added Chicken breasts to the bottom before adding rest of ingredients. CAN'Y WAIT!!! - 7/21/08

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  • great - 7/20/08

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  • It was okay, but probably not something I would make again. - 7/19/08

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  • This sounds really easy and good!
    cAN'T WAIT TO MAKE IT! - 7/19/08

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  • Don't canned vegetables et mushy and lose their nutritional value if cook ed a long time? - 7/17/08

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  • This smelled so good cooking! And how can you go wrong with cooked veggies! I did add a bit more italian seasoning, and a red bell pepper that was wilting in the crisper. Very good, we had it over brown rice. - 7/17/08

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  • Am always looking for new recipes/variations for fixing vegetables. Thanks - 7/16/08

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  • SOUNDS AWESOME - 7/16/08

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  • Made this for dinner tonight. Substituted yellow corn for the green beans to add some color. Loved the way it smelled when I cam in from shopping. - 7/16/08

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  • What a way to get my veggies! I definitely will make this. - 7/16/08

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  • For anyone who has no crock pot, a crock pot recipe can be cooked in the oven or on top of the stove. You just have to watch it and stir more often! I will try this soonest! - 7/16/08

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  • This looks similar to a recipe that I used to have - and loved. But I lost it. So I will try this. - 7/16/08

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  • This is somewhat similar to what my Italian mama used to make...Cucucha. It had no eggplant in it but it was garlicky and good. You could add a bit of jarred marinara sauce to it if you wanted more of a red effect.
    Thanks for a great recipe. And Buon Appetito! - 7/16/08

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  • I made this last night... loved it! I added some baby carrots. I'm planning to add a quart of low-sodium beef broth to the leftovers for an easy vegetable soup for lunch! - 7/16/08

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  • 0 of 1 people found this review helpful
    DON'T HAVE A CROCK POT *SIGH* - 7/16/08

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  • very good veggies! Thanks. - 7/16/08

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  • Excellent! Very tasty!!! The only thing I changed was added extra Italian seasoning and a few red pepper flakes. If not cooked in slow cooker, probably would want to shorten cooking time quit a bit. - 7/16/08

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  • Slow cooking does not leach the nutrients from the veggies like other forms of cooking. Very nutritious! - 7/16/08

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  • A real Italian taste.... - 3/26/07

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  • I added kidney beans, rotel tomatoes w/ chilies, instead of spinach I added collard greens - WOW! What flavor. You can eat with whole wheat pasta, wild rice, wrapped in a whole wheat tortilla. Very little calories and very satisfying. Thank you for the recipe. Highly recommended. - 3/16/07

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  • I can't imagine that there are any viatmins left in the veggies after 6 hours! Might I suggest that you add the zucchini, etc. 20 minutes before serving. - 3/14/07

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  • Always good to know about different ways to make veggies. Thanks! - 3/14/07

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  • Very tasty, with a tremendous amount of flavor! Will definitely make again. Thanks for sharing! - 3/14/07

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