Slow Cooker Provençal Vegetable & White Bean Stew

Ingredients

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 large leek, white and light green parts, halved and sliced
• 3 medium carrots, peeled and sliced into ½-inch coins
• 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
• 1 can (14 oz) diced tomatoes (with juices)
• 4 cloves garlic, minced
• 2 tsp herbes de Provence
• 1 bay leaf
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 3 cups low-sodium vegetable broth
• 2 tbsp olive oil (for finishing)
• 1 tsp red wine vinegar (optional)
• Crusty bread, for serving
• Fresh thyme or parsley, for garnish (optional)

Instructions

1. Add cannellini beans, leek, carrots, zucchini, diced tomatoes (with their juices), garlic, herbes de Provence, bay leaf, salt, pepper, and vegetable broth to the slow cooker. Stir to combine.
2. Cover and cook on LOW 6–7 hours (or HIGH 3–4 hours), until the vegetables are fork-tender and the stew is fragrant.
3. Remove the bay leaf. Taste and adjust salt and pepper. Stir in red wine vinegar (if using) for a little brightness.
4. Ladle into bowls, finish with a generous drizzle of olive oil, and garnish with fresh thyme or parsley.
5. Serve with crusty bread for dunking — and don't forget to soak up every drop of the broth.