White Bean, Butternut Squash, Kale And Olive Stew

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!