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Hearty stew filled with tomatoes, veggies, beans and spices. Simply let simmer all day in your slow cooker or make on the stove top. Either way, your kitchen will smell amazing. Serve with crusty ciabatta bread and parmesan cheese (provided). Vegetarian, GF (minus the bread) Dairy-free minus parmesan cheese (on side).
Hands on time: 0 minutes
Cooking time: Slow-cooker: 4-6 hours. Stove: 2-3 hours. Pressure Cooker: 1 hour
Thaw in refrigerator for best results.
Slow Cooker: (recommended for 4-6 serving size unless you have a small slow-cooker) Empty contents of bag into slow cooker and cook covered on low heat for 6-8 hours.
Stove Directions: Empty contents of bag into a sauce pan with lid and cook covered over low heat for 2-3 hours.
Slow-cooker/stove: Add the cooked pasta the last 15 mins of cooking. Dish into bowls and sprinkle parm cheese on top.
Pressure Cooker: Cook on high pressure for 5 minutes. Then let naturally release for 8-10 minutes. Stir in cooked pasta and let rest for 5 minutes. Total time required is approximately 30 mins.
Ingredients: Diced tomatoes, crushed tomatoes, kidney beans, white beans, onions, green beans, celery, carrots, oregano, basil, salt/pepper, organic gf vegetable stock. Parmesan cheese (contains milk). Pasta: contains gluten.
Nutrition Facts Serving Size: 1/3 of half size
Calories 250 Calories from Fat 35, Total Fat: 4g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 930mg, Potassium 590mg. Total Carbohydrate 42g. Dietary Fiber 6g, Sugars 13g, /> Protein 11g