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Cozy Slow Cooker Fall Vegetable and White Bean Stew

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A hearty, comforting slow cooker stew packed with tender butternut squash, creamy white beans, and earthy fall vegetables, all simmered in a rich, aromatic broth. This easy, crowd-pleasing recipe is perfect for autumn gatherings and tastes even better the next day.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Carrots, sliced into half-moons (3 medium)
  • Celery stalks, diced (3 stalks)
  • Yellow onion, diced (1 large)
  • Garlic cloves, minced (4 cloves)
  • Cannellini beans, drained and rinsed (2 cans or 3 cups cooked)
  • Diced tomatoes, fire-roasted (1 can, 14.5 oz)
  • Tomato paste (2 tablespoons)
  • Vegetable broth, low-sodium (4 cups)
  • Fresh rosemary, chopped (2 tablespoons) or dried (2 teaspoons)
  • Fresh thyme leaves (1 tablespoon) or dried (1 teaspoon)
  • Bay leaves (2)
  • Olive oil (3 tablespoons)
  • Salt and black pepper (to taste; start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Kale or Swiss chard, stems removed and chopped (2 cups)
  • Optional garnish: Fresh parsley, grated Parmesan (or nutritional yeast for vegan), crusty bread for serving

Instructions

  1. Prep your vegetables first. Peel and cube the butternut squash into 1-inch pieces. Slice the carrots into half-moons, dice the celery and onion, and mince the garlic. Put everything except the garlic into the slow cooker insert.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes, until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the tomato paste. Stir it into the onion and garlic mixture and cook for 2 to 3 minutes, stirring constantly, until it darkens and smells richer. If it starts sticking, add a tiny splash of vegetable broth.
  4. Deglaze the pan. Pour in about 1/2 cup of the vegetable broth and scrape up any browned bits from the bottom of the skillet. Pour this entire mixture into the slow cooker over the vegetables.
  5. Add the remaining ingredients except the kale. Pour in the rest of the vegetable broth, the drained and rinsed white beans, the fire-roasted diced tomatoes (with their juices), the chopped rosemary, thyme, and bay leaves. Season with salt and pepper. Stir to combine.
  6. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the squash is tender but still holds its shape.
  7. About 15 minutes before serving, stir in the chopped kale or Swiss chard. Let it wilt. Taste and adjust seasoning. Remove the bay leaves before serving.
  8. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan if desired. A slice of crusty bread for dipping is recommended.

Notes

Don’t skip the sauté step—it builds deep flavor. Cut vegetables uniformly for even cooking. Layer harder vegetables at the bottom of the slow cooker. Resist peeking to avoid heat loss. Season in stages. This stew tastes even better the next day. For stovetop: use a Dutch oven, simmer 45 minutes to 1 hour. For frozen squash, add directly without thawing. To thicken, remove lid for last 30 minutes or mash some beans. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker, fall vegetable stew, white bean stew, butternut squash, vegetarian, vegan, gluten-free, comfort food, autumn recipe

Find it online: https://dinadinnertable.com/cozy-slow-cooker-fall-vegetable-and-white-bean-stew/