Butternut Squash White Bean Kale Stew
This butternut squash white bean kale stew recipe is the perfect meal to cozy up with on a chilly day. It's healthy, hearty, and delicious. Plus, it's easy to make – perfect for busy weeknights.
Ingredients
What's in the bowl?
- 3 tbsp olive oil
- 1 large onion diced
- 2-3 cloves garlic minced
- 4 cups butternut squash cubes
- 1 1/2 cup zucchini diced into quarters
- 5 small carrots sliced
- 4 stalks celery diced
- 4 sprig thyme fresh
- 1 tbsp Rosemary leaves
- ½ cup almond milk any plant-based milk will work
- 3-4 cups vegetable broth
- 15 oz. beans white, drained and rinsed
- kosher salt to taste
- black pepper to taste
- 3 cups kale Tuscan
Instructions
Let us cook a hearty stew!
- Over medium-high heat, heat the olive oil and saute the onion and garlic for 2-3 minutes, or until soft and fragrant.
- Then, add the butternut squash, zucchini, carrots, thyme, rosemary, and celery for 8–10 minutes, or until tender.
- Add the almond milk, vegetable broth, and white beans to the sautéed butternut squash and vegetables. Season with kosher salt and freshly ground black pepper to taste. Let it simmer for 25–30 minutes with a cover.
- In a large bowl or pot, transfer the stew, then add the kale, and stir to combine until everything is incorporated.
- Serve and have fun!
Notes
Ingredients Note
- Add more autumn vegetables such as sweet potatoes, pumpkin, brussels sprouts, broccoli, etc. if desired.
- Any plant-based milk will work in this recipe.
Nutrition
Calories: 184kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 577mgPotassium: 881mgFiber: 7gSugar: 10gVitamin A: 20718IUVitamin C: 72mgCalcium: 205mgIron: 2mg
Tried this recipe?Let us know how it was!