A delightful and hearty slow-cooked vegetable dish, perfect for any occasion.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot enough to sizzle when vegetables are added.
Add the onions, celery, and carrots to the skillet and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the garlic, paprika, rosemary, salt, and pepper, and cook for another minute.
Adding spices at this stage enhances their flavor.
Add the tomatoes and vegetable broth to the skillet and bring to a boil.
Crush the tomatoes slightly for a more rustic texture.
Transfer the mixture to a slow cooker and add the lima beans and corn. Stir well.
Ensure the ingredients are evenly distributed for consistent cooking.
Cover and cook on low for 8 hours or on high for 4 hours.
Avoid lifting the lid during cooking to maintain heat.
Stir in the Parmesan cheese and season with nutmeg before serving.
Serve with a sprinkle of fresh herbs for added color and flavor.
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