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Ingredients
US|METRIC
4 SERVINGS
- 1 white beans (15-ox can)
- 1 cup broth
- 2 Tbsp. pesto
- 1 Tbsp. olive oil
- 2 large potatoes (peeled and thinly sliced)
- salt
- 1 bell pepper
- 1 zucchini (large)
- 1 tomato (large ripe)
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Directions
- Blen beans, stock and pesto.
- Heat oil in skillet over medium heat. Add potato slices and cook, turning once, until golden brown on both sides, about 10 mins. Set aside. Add onions to same pot and cook until browned on both sides, about 5 mins. Set aside.
- Lightly oil the slow cooker pot. Layer: -potato slices and season with salt and pepper -Onions/bean mixture -bell pepper/bean mixture -zuchhini/bean mixture -tomato -remaining bean mixture
- Cover and cook 6 to 8 hours.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium410mg17% |
| Potassium1110mg32% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C120% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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