Creamy Summer Vegetable Stew

Ingredients

• 8 oz frozen pearl onions
• 2 cups carrots thickly sliced
• 1 1/2 cups frozen corn
• 2 tablespoon Red wine vinegar
• 1/2 cup vegetable broth
• 2 tablespoons herbes de Provence or substitute
• 1/2 pound Zucchini cut into half moore slices
• 1 15.5 oz can chickpeas or white beans
• 1/2 cup light cream or Half ’n Half
• 1 1/2 tablespoon cornstarch
• 2 Plum tomatoes seeded and chopped
• Salt and pepper
• 2 tablespoons Asiago cheese grated

Instructions

1. 1. Place first 6 ingredients into slow cooker; cook 3 hours on low. (I cooked on high)
2. 2. Add zucchini and beans; cook 45 minutes
3. 3. Mix cream and cornstarch; add to soup mixture with tomatoes. Cook 15 minutes or until thickened.
4. 4. Add cheese.