Cheesy Garlic Bread-Topped Minestrone Stew

Why You’ll Love This Recipe

• You get the deep flavour and nutritious punch of a minestrone (vegetables, beans, pasta) but elevated with the indulgence of a crisp garlic bread and melted cheese topping.
• It combines textures: creamy stew underneath, slightly crisped cheesy bread above.
• Great as a satisfying main for colder nights or when you want something warm, filling and shared.
• Rather than serving with bread on the side, this incorporates the bread topping into the dish—simple yet impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, finely chopped
• Carrots, diced
• Celery stalks, diced
• Garlic cloves, minced
• Diced zucchini (or other seasonal vegetable)
• Canned diced tomatoes (or fresh if preferred)
• Tomato paste (optional for depth)
• Vegetable or chicken broth
• Canned beans (e.g., cannellini or kidney beans), drained and rinsed
• Short pasta (such as ditalini, small shells, or broken macaroni)
• Salt and pepper
• Dried Italian herbs (oregano, basil)
• A loaf of crusty bread (such as a rustic loaf or half of a round) turned into garlic bread topping:
  • Butter (melted)
  • Garlic (minced or garlic powder)
  • Chopped fresh parsley (or dried)
  • Sliced bread pieces or torn chunks
• Shredded cheese for topping (mozzarella is ideal, or a blend like mozzarella + cheddar)

Directions

1. Pre-heat your oven to about 190 °C (≈375 °F).
2. In a large oven-safe pot or deep skillet (with oven-safe lid or that can transfer to oven), heat olive oil over medium heat. Add onion, carrots and celery and sauté until softened (about 5–7 minutes).
3. Add the minced garlic and zucchini (or other vegetable) and sauté for another 1–2 minutes until fragrant.
4. Stir in the diced tomatoes, tomato paste (if using), broth, beans, dried herbs, salt and pepper. Bring to a simmer and cook for about 10 minutes until the vegetables are tender and flavours are melding. This step mirrors the hearty vegetable-bean base of minestrone. (Sally’s Baking Addiction)
5. Meanwhile, cook the pasta in a separate pot until just al dente (it will continue to soften when baked). Drain and set aside.
6. Stir the cooked pasta into the stew mixture in the pot, ensuring it’s evenly combined. If the mixture is too thick, you can add a little extra broth.
7. Prepare the garlic bread topping: Take your bread, slice or tear into medium-sized pieces. In a small bowl, mix melted butter, minced garlic, chopped parsley, salt and pepper. Toss the bread pieces in the garlic butter so they’re well coated.
8. Sprinkle (or layer) the garlic-buttered bread pieces evenly over the top of the stew/pasta mixture. Then scatter the shredded cheese on top of the bread layer.
9. Transfer the pot or baking-safe dish into the pre-heated oven. Bake for about 15–20 minutes, or until the cheese is melted and bubbly, and the bread topping is golden and crisping at the edges.
10. Remove from the oven and allow the dish to rest for about 5 minutes. Serve hot, scooping the stew beneath and enjoying the cheesy garlic bread topping simultaneously.

Servings and timing

Makes approximately 5–6 servings (depending on portion size).
Preparation time: ~15 minutes.
Cooking time (stove + oven): ~25–30 minutes.
Total time: ~40–45 minutes.

Variations

• Use seasonal vegetables: swap zucchini for sweet potato, spinach or kale for variation.
• For extra protein: add cooked shredded chicken, Italian sausage slices or chopped ham into the stew before baking.
• Make it spicy: add chilli flakes or chopped jalapeños to the stew or in the garlic bread topping.
• Use gluten-free pasta and gluten-free bread for the topping (if needed).
• Use a cheese blend: mozzarella for melt + parmesan for savoury depth.
• Make a vegan version: use vegetable broth, skip cheese or use vegan cheese, and use vegan butter for the garlic bread topping.
• For a more gratin-style crust: press the bread pieces down slightly and sprinkle extra cheese so you get a firm crust rather than loose topping.

Storage/Reheating

• To store: Let the dish cool a little, then cover tightly and refrigerate for up to 2-3 days. The bread topping will lose crispness but still tastes good.
• To reheat: Pre-heat oven to ~160-170 °C (≈325-340 °F). Reheat covered with foil for about 10–15 minutes until warmed through. Then optionally uncover for 2–3 minutes to refresh the top’s crisp.
• Note: The bread topping will soften on reheating; you can separately toast fresh bread pieces and place them on top before serving if you want restored crispness.

FAQs

1. Can I skip the bread topping and just serve the stew?

Yes — you can definitely serve the stew on its own. The bread topping adds texture and that garlic bread flavour, but the stew is delicious by itself.

2. What kind of bread works best for the topping?

A rustic loaf with a good crust (such as a sourdough or country loaf) works best because it’ll crisp up nicely. Avoid already-soft breads which may become soggy.

3. Can I assemble ahead and bake later?

Yes — you can prepare the stew and pasta mixture ahead, cover and refrigerate. Add the bread topping and cheese just before baking so it stays crisp.

4. My bread topping didn’t crisp — how can I improve that?

Ensure the topping pieces are coated well in butter and spaced so air can circulate. Also, bake uncovered for the final few minutes or switch to the top rack for better browning.

5. Can I use other pasta shapes or grains?

Yes — any short pasta (shells, small penne, ditalini) works. Alternatively, you could use barley or quinoa instead of pasta for variation.

6. My stew ended up watery – how do I thicken it?

You can simmer the stew longer uncovered before adding the pasta so excess liquid evaporates. Alternatively, mash a few beans or vegetables in the stew to naturally thicken it.

7. How can I make it vegetarian or vegan?

Use vegetable broth, skip any meat additions, and use vegan cheese and vegan butter for the bread topping. Load up on the vegetables and beans for heartiness.

8. What should I serve it with?

This is a one-dish meal but you could serve a simple green salad for freshness, or a glass of wine or sparkling water. A small side of olives works nicely too.

9. Is this suitable for freezing?

Yes, the stew base (before bread topping) freezes well. Freeze the stew in a separate container and toast fresh bread topping when ready to serve.

10. How do I adjust it for more servings?

You can double or triple the quantities, just use a large enough baking dish and ensure the bread topping covers evenly so it bakes uniformly.

Conclusion

This Cheesy Garlic Bread-Topped Minestrone Stew transforms a classic vegetable bean pasta soup into a warming, satisfying meal with crunchy garlic bread and molten cheese on top. It’s the best of comfort food and wholesome stew in one dish—and a sure way to bring everyone to the table. Enjoy!

Cheesy Garlic Bread-Topped Minestrone Stew

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This Cheesy Garlic Bread-Topped Minestrone Stew combines the hearty comfort of a classic minestrone—loaded with vegetables, beans, and pasta—with the indulgence of a cheesy garlic bread topping. It’s a cozy, one-pot meal that’s both nourishing and satisfying, perfect for cold evenings or family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 5–6 servings
• Category: Main Course
• Method: Stovetop & Oven-Baked
• Cuisine: Italian-Inspired

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced (or other vegetables of choice)
• 1 can (400 g / 14 oz) diced tomatoes
• 1 tbsp tomato paste (optional)
• 4 cups vegetable or chicken broth
• 1 can (400 g / 14 oz) beans (cannellini or kidney), drained and rinsed
• 1 cup short pasta (ditalini, shells, or broken macaroni)
• 1 tsp dried Italian herbs (oregano, basil)
• Salt and pepper, to taste
• For the garlic bread topping:
• Half a rustic loaf (sourdough or crusty bread), sliced or torn
• 3 tbsp butter, melted
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 tbsp chopped parsley (fresh or dried)
• 1 1/2 cups shredded cheese (mozzarella or blend)

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Instructions

1. Preheat oven to 190°C (375°F).
2. In a large oven-safe pot or deep skillet, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
3. Add minced garlic and zucchini; cook for another 1–2 minutes until fragrant.
4. Stir in diced tomatoes, tomato paste, broth, beans, herbs, salt, and pepper. Bring to a simmer and cook for 10 minutes until vegetables are tender.
5. Meanwhile, cook pasta separately until just al dente, then drain and stir into the stew mixture. Add more broth if needed.
6. Prepare the garlic bread topping: toss bread pieces with melted butter, garlic, parsley, salt, and pepper until evenly coated.
7. Layer the garlic bread pieces over the top of the stew in the pot. Sprinkle shredded cheese evenly over the bread layer.
8. Transfer the pot to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly and the bread is golden and crisp at the edges.
9. Remove from the oven, let rest 5 minutes, and serve hot—scooping up the stew along with cheesy garlic bread topping.

Notes

• Use gluten-free pasta and bread if needed.
• For extra richness, add shredded chicken or sausage to the stew.
• Vegan option: use vegetable broth, vegan butter, and plant-based cheese.
• If topping isn’t crisp enough, broil for 1–2 minutes before serving.
• Stew base can be frozen separately before adding the bread topping.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 7g
• Sodium: 720mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 30mg