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; 6 garlic cloves, minced; 1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes; 3 red bell peppers, seeded, cut into 1 1/2-inch pieces; 1 1/2 cups canned vegetable broth; 1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips; 1 tablespoon dried rubbed sage; 5 15-ounce cans cannellini (white kidney beans), rinsed, drained; 1 cup Kalamata olives, pitted, halved; Freshly grated Romano cheese

Servings: persons

1/4 cup olive oil
3 large onions, chopped
6 garlic cloves, minced
1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
3 red bell peppers, seeded, cut into 1 1/2-inch pieces
1 1/2 cups canned vegetable broth
1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
5 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup Kalamata olives, pitted, halved
Freshly grated Romano cheese

1
Heat oil in heavy large Dutch oven over medium-high heat.
2
Add onions and garlic; saute until tender, about 10 minutes.
3
Add squash; saute Add bell peppers and stir to coat with onion mixture.
4
Add broth.
5
Cover and simmer until squash is just tender, about 10 minutes.
6
Mix kale and sage into stew.
7
Cover and cook until kale wilts, stirring occasionally, about 8 minutes.
8
Add beans and olives and stir until heated through.
9
Season to taste with salt and pepper.
10
Transfer stew to large shallow bowl.
11
Sprinkle generously with cheese.

612

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1/4 cup olive oil, 3 large onions, chopped, 6 garlic cloves, minced, 1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes, 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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