Creamy Summer Vegetable Stew

Servings Per Recipe 4

• Amount Per Serving
• Calories 311
• Protein(gm)11
• Carbohydrate(gm)48
• Fat, total(gm)9
• Cholesterol(mg)23
• Saturated fat(gm)4
• Dietary Fiber, total(gm)9
• Sodium(mg)681

Percent Daily Values are based on a 2,000 calorie diet

• 8 ounces frozen pearl onions
• 2 cups baby carrots, halved
• 1 1/2 cups frozen corn
• 1/2 cup vegetable broth
• 2 tablespoons red wine vinegar
• 2 teaspoons herbes de Provence
• 1/2 pound zucchini, cut into 1/4-inch half-moons
• 1 15 1/2 ounce can chickpeas, drained and rinsed
• 1/2 cup light cream
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 plum tomatoes, seeded and chopped
• 2 tablespoons grated Asiago cheese
• 2 cups cooked white rice (optional)

Directions

1. Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.

2. Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.

3. Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.