Centralina-Inspired Harvest Vegetable Stew with Cornbread Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant, hearty vegetable stew featuring seasonal local produce and topped with toasted cornbread croutons for added texture and warmth. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs olive oil, medium (150 g) yellow onion, diced, medium (120 g) carrots, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 1 medium (150 g) yellow onion, diced
• 2 medium (120 g) carrots, sliced
• 2 stalks celery stalks, diced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 3 cloves garlic cloves, minced
• 14 oz can diced tomatoes (canned)
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cornbread, cubed
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 sliced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables are softened and onion is translucent.
2. Step 2: Stir in 1 chopped red bell pepper, 1 diced zucchini, and 3 minced garlic cloves. Cook for 3 minutes until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with their juice, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until flavors meld and vegetables are tender.
4. Step 4: While the stew simmers, melt 2 tbsp butter in a skillet over medium heat. Add 1 cup cubed cornbread and toast, stirring frequently, for 5 minutes until golden and crisp.
5. Step 5: Ladle the stew into bowls and top each serving with a handful of warm cornbread croutons and 2 tbsp chopped fresh parsley for a fresh finish.