Butternut Squash White Bean Kale Stew
Servings: 6
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 cups butternut squash diced into 1-inch cubes
- 1 cup zucchini diced into quarters
- 5 carrots sliced
- 5 celery stalks diced
- 4 sprigs fresh thyme
- 1 tbsp rosemary leaves roughly chopped
- 1/2 cup cashewmilk
- 3 cups vegetable broth
- 30 oz cannelloni beans drained and rinsed (2 15oz cans)
- salt and pepper to taste
- 3 cups tuscan kale loosely packed
Instructions
- In a large pot such as a dutch oven, add olive oil and heat up over medium-high heat. Once oil is hot, add onions and garlic to the oil. Cook for 2 minutes, or until fragrant and slightly softened.
- Add butternut squash, zucchini, carrots, celery, thyme, and rosemary to the pot. Continue to cook until ingredients are slightly softened, about 7-10 minutes.
- Add cashew milk, vegetable broth, and beans to pot. Season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover the pot and let simmer for 20-25 minutes, or until all the vegetables have softened and the liquid has reduced slightly.
- Carefully take an immersion blender and pulse blend it throughout the mixture to make it slight creamy and thicker. You can do this as much as you want but I like to keep a lot of my veggies still chunky for texture.
- Finally, throw in the tuscan kale, stir to incorporate and wilt.
- Serve warm. Store leftovers in an airtight container in the refrigerator.
Notes
Author of this recipe: Julie Chiou If you do not have an immersion blender, you can carefully add some of the mixture to a blender and blend it up and pour it back into the stew. The original recipe can be found at https://www.tablefortwoblog.com/butternut-squash-white-bean-kale-stew/ For more recipes, visit http://www.nhicenters.com/recipies/