White Bean, Butternut Squash, Kale and Olive Stew
Cooking with canned beans makes this a quick and easy variation on a classic Mediterranean stew.
1/4 cup olive oil
3 large onions, minced
6 cloves garlic, minced
1 (3 to 3 1/2-pounds) butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 red bell peppers, seeded and cut into 1 1/2-inch pieces
1 1/2 cups vegetable broth
1 1/2 bunches large kale, stems trimmed, leaves cut crosswise into strips
1 tablespoon dried rubbed sage
5 (15-ounce) cans cannellini beans (white kidney beans), drained and rinsed
1 cup kalamata olives, pitted and halved
- Heat oil in heavy, large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté 10 minutes. Stir in bell peppers. Add broth; cover and simmer until squash is tender, about 10 minutes.
- Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
- Transfer stew to large shallow bowl. Sprinkle generously with grated Romano cheese, if desired.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 732 calories; 18 g fat; 0 mg cholesterol; 1,100 mg sodium; 120 g carbohydrate; 28 g fiber; 31 g protein.
Recipe provided courtesy of Canned Food Alliance.