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Cozy Slow Cooker Fall Vegetable and White Bean Stew

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A hearty, hands-off slow cooker stew featuring tender butternut squash, creamy white beans, and a rich, savory broth. Perfect for cozy fall nights, this vegan and gluten-free meal is packed with flavor and requires minimal effort.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into half-moons
  • 3 ribs celery, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 3 cups kale, roughly chopped, stems removed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Prep the Vegetables (15 minutes): Peel and cube the butternut squash into 1-inch pieces. Peel and slice the carrots into half-moons. Slice the celery. Dice the onion. Mince the garlic.
  2. Sauté the Aromatics (8 minutes): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic, dried thyme, and crushed rosemary. Cook for another minute until fragrant.
  3. Add the Tomato Paste (2 minutes): Push the onions and garlic to the side of the skillet. Add the tomato paste and cook for about a minute, stirring constantly, until it darkens and becomes fragrant. Stir into the onions.
  4. Deglaze the Pan (1 minute): Pour about 1/2 cup of the vegetable broth into the hot skillet. Use a wooden spoon to scrape up any browned bits. Pour this mixture into the slow cooker.
  5. Layer the Ingredients (5 minutes): Add the cubed butternut squash, sliced carrots, sliced celery, drained and rinsed cannellini beans, fire-roasted diced tomatoes (with their juices), and the remaining vegetable broth to the slow cooker. Add the bay leaf. Stir to combine.
  6. Season and Cook (1 minute): Add a generous pinch of salt and a few cracks of black pepper (about 1 teaspoon salt). Cover the slow cooker with the lid.
  7. Cook Low and Slow (6-8 hours on LOW or 3-4 hours on HIGH): Cook until the butternut squash is fork-tender.
  8. Add the Kale (10 minutes before serving): About 10 minutes before serving, stir in the roughly chopped kale. Cover and let it sit for 10 minutes until wilted.
  9. Taste and Adjust (2 minutes): Remove the bay leaf. Taste and adjust seasoning with more salt, pepper, red pepper flakes, or a squeeze of lemon juice if desired.
  10. Serve (1 minute): Ladle the stew into bowls. Garnish with a drizzle of olive oil, fresh parsley, or grated Parmesan cheese if desired.

Notes

Don’t skip sautéing the aromatics and tomato paste—it deepens the flavor significantly. Cut vegetables evenly (1-inch pieces) for consistent cooking. Add kale at the end to keep it vibrant. For a thicker stew, mash some beans against the pot or use a cornstarch slurry. This stew tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker stew, fall vegetable stew, white bean stew, vegan stew, gluten-free stew, butternut squash stew, cozy fall recipe

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