White Bean, Squash And Kale Stew Recipe

Name: White Bean, Squash And Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/2 Large Onion, Diced; 2 Carrots, Peeled And Diced; 2 stalks Celery, Diced; 2 cloves Garlic, Minced; 1 pinch Red Pepper Flakes; 1 can Whole Tomatoes With Juice (12oz Can); 1 carton Chicken Stock (32 Oz. Size); 1 can White Beans (12 Oz Can), Drained And Rinsed; 8 Baby Potatoes, Diced; 2 cups Butternut Squash, Cubed; 1 Parmesan Cheese Rind (to Season); 1 bunch Kale, Stalks Removed And Torn Into Pieces; 1/2 cups Ditalini Pasta (optional); Salt/pepper; Grated Parmesan Cheese, Optional Garnish

Servings: persons

2 Tablespoons Olive Oil
1/2 Large Onion, Diced
2 Carrots, Peeled And Diced
2 stalks Celery, Diced
2 cloves Garlic, Minced
1 pinch Red Pepper Flakes
1 can Whole Tomatoes With Juice (12oz Can)
1 carton Chicken Stock (32 Oz. Size)
1 can White Beans (12 Oz Can), Drained And Rinsed
8 Baby Potatoes, Diced
2 cups Butternut Squash, Cubed
1 Parmesan Cheese Rind (to Season)
1 bunch Kale, Stalks Removed And Torn Into Pieces
1/2 cups Ditalini Pasta (optional)
Salt/pepper
Grated Parmesan Cheese, Optional Garnish

1
Heat oil in large soup pot over medium heat. Add onions, carrots, celery and garlic. Season with salt, pepper and a pinch of red pepper flakes. Cook until vegetables are soft, about 8 minutes.
2
Increase heat slightly. Squash the whole tomatoes with your hands over the pot to break them down. Pour in the remaining tomato juice from the can into the pot. Stir with the rest of the vegetables for about 3-5 minutes.
3
Add chicken stock, beans, potatoes and butternut squash. Bring soup to a boil. Then reduce heat down to a simmer. Add Parmesan cheese rind to soup. Cook until potatoes and squash are cooked through, about 10-15 minutes.
4
Stir in torn kale leaves and cook for another 5 minutes until leaves are wilted.
5
Remove cheese rind. At this point if you'd like to serve this as a main entree you may want to add some pasta into the stew. Turn up heat to medium and add in a small pasta like Ditalini. Stir continuously till the pasta is cooked through so it doesn't stick to the bottom of the pot. Use your package instructions for timing guideline.
6
Season stew with salt and pepper and top with grated cheese before serving.
7
Adapted from Whole Living.

1500

kcal

Calories

111

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 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/2 Large Onion, Diced, 2 Carrots, Peeled And Diced, 2 stalks Celery, Diced, and more.

Yes, White Bean, Squash And Kale 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, Squash And Kale Stew

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