Vegetable Stew with Cheesy Croutons

When the weather cools down, nothing hits the spot quite like a hearty vegetable stew.

This Vegetable Stew with Cheesy Croutons brings together simple, wholesome ingredients for a dish that’s both nourishing and delicious.

The combination of tender vegetables in a rich tomato broth, topped with crispy cheesy croutons, makes this meal perfect for cozy weeknights or casual gatherings.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Vegetable Stew with Cheesy Croutons recipe:

• 3 tbsp olive oil
• 1 white onion
• 4 celery stalks
• 200g green beans
• 2 large carrots
• 1/2 a butternut squash
• 1 tin of kidney beans
• 2 tins of chopped tomatoes
• 1 small white baton
• 100g cheese
• Basil, salt, and pepper to serve

Meal Prepping Vegetable Stew with Cheesy Croutons

One of the great things about this vegetable stew is that it stores incredibly well, making it an ideal candidate for batch cooking.

Prepare a big pot at the start of the week, and you’ll have a healthy, satisfying meal ready to go.

The flavours actually improve over time, so leftovers taste even better the next day.

The Importance of Seasonal Vegetables

This stew is endlessly adaptable to whatever vegetables are in season.

In the fall, butternut squash and root vegetables like parsnips and sweet potatoes are a great addition.

During the summer months, you could swap in courgette, peppers, or even fresh corn for a lighter, more summery take.

Using seasonal produce ensures that your stew is not only flavourful but also more cost-effective and sustainable.

Getting Creative with the Cheesy Croutons

The cheesy croutons are one of the standout elements of this dish, and you can customize them to your liking.

For a twist, try using different types of bread such as sourdough, ciabatta, or even a hearty whole grain loaf.

You could also switch up the cheese—Gruyère, Parmesan, or even a sharp cheddar would all add their own distinct flavors.

The crispy, melty croutons provide the perfect contrast to the rich, hearty stew.

Making this Vegetable Stew Your Own

This recipe is a great base, but there are plenty of ways to put your own spin on it.

You can add more protein by tossing in some cooked lentils or chickpeas.

For a bit of spice, throw in a diced chili pepper or a teaspoon of crushed red pepper flakes.

If you’re looking for even more depth of flavor, try roasting the vegetables beforehand to caramelize their natural sugars.

This stew can be as simple or as complex as you want it to be—either way, it’s going to be delicious.

How to Make This Recipe

Step 1: Sauté the Onions

Heat the olive oil in a large, heavy-based pan over medium heat.

Once hot, add the chopped white onion and sauté until it turns translucent, which should take about 5 minutes.

This helps develop a sweet, aromatic base for the stew.

If you like a bit of depth, you can add a pinch of smoked paprika or cumin at this stage to infuse the stew with warm, earthy notes.

Step 2: Prepare and Add the Vegetables

While the onion cooks, peel and finely dice the remaining vegetables—the celery, carrots, green beans, and butternut squash.

Add them to the pan along with the tinned tomatoes, drained kidney beans, and one cup of water. Stir everything together and bring to a simmer.

For extra richness, you can swap the water for vegetable stock or a splash of white wine, which will enhance the stew’s depth of flavour.

Step 3: Simmer Until Tender

Allow the stew to simmer gently on low heat. The butternut squash should soften in about 25-30 minutes.

If you prefer a thicker consistency, let the stew cook longer or transfer it to a slow cooker for a few hours.

The longer the stew simmers, the more the flavours will meld together, making it even more flavourful the next day!

Step 4: Make the Cheesy Croutons

Two minutes before the stew is ready to serve, slice the white baton into large croutons.

Place them under the grill for about 1 minute until they’re golden brown.

Remove, sprinkle the croutons with grated cheese, and return them to the grill for another minute until the cheese is melted and bubbling.

If you want extra crispy croutons, brush the bread slices with a bit of olive oil and a sprinkle of garlic powder before grilling.

Step 5: Serve and Garnish

Once the vegetables are tender and the stew has thickened, it’s time to serve.

Ladle the stew into bowls and top with the freshly grilled cheesy croutons.

Garnish with fresh basil and a grind of black pepper for a fresh finish.

Frequently Asked Questions

Can I freeze the stew?

Absolutely! This vegetable stew freezes beautifully. Simply allow it to cool completely before transferring it to a freezer-safe container. Just defrost and reheat on the stovetop when you’re ready to enjoy.

What other beans can I use?

If you don’t have kidney beans on hand, feel free to swap them out for other types of beans like cannellini, black beans, or chickpeas. They’ll all add a hearty texture and pair well with the other vegetables.

Can I make this stew vegan?

Yes! The stew itself is vegan as long as you use a vegan cheese substitute for the croutons. You can also omit the cheesy croutons altogether and opt for a drizzle of olive oil or a handful of toasted seeds for some crunch.

What other toppings go well with this stew?

Aside from the cheesy croutons, you could top the stew with fresh herbs like parsley or thyme, a spoonful of pesto, or even a sprinkle of nutritional yeast for a cheesy, nutty flavor. Sliced avocado or a dollop of plant-based yogurt would also add a creamy touch.

And that’s it for this Vegetable Stew with Cheesy Croutons recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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