White Bean, Butternut Squash, Kale And Olive Stew Recipe

Name: White Bean, Butternut Squash, Kale And Olive Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 large onions, chopped; 1 butternut squash, peeled, seeded and cut into 1 1/2-inch cubes (3 1/4 to 3 1/2 pounds); 4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces; 6 garlic cloves, minced; 1 1/2 cups canned vegetable broth; 16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips; 1 tablespoon dried rubbed sage; 3 (15 ounce) cans cannellini beans, rinsed and drained; 1/2 cup canned black olives, pitted and halved*; salt & fresh ground pepper, to taste; freshly grated romano cheese (optional)

Servings: persons

1/4 cup olive oil
3 large onions, chopped
1 butternut squash, peeled, seeded and cut into 1 1/2-inch cubes (3 1/4 to 3 1/2 pounds)
4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces
6 garlic cloves, minced
1 1/2 cups canned vegetable broth
16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
3 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup canned black olives, pitted and halved*
salt & fresh ground pepper, to taste
freshly grated romano cheese (optional)

1
Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and saute over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; saute 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
2
Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
3
Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
4
*Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
5
Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
6
*Daily Value.

822

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 3 large onions, chopped, 1 butternut squash, peeled, seeded and cut into 1 1/2-inch cubes (3 1/4 to 3 1/2 pounds), 4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces, and more.

Yes, White Bean, Butternut Squash, Kale And Olive Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean, Butternut Squash, Kale And Olive Stew

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