White Bean, Butternut Squash, Kale and O
Source of Recipe
mealtime.org
Recipe Introduction
I haven't yet tried this recipe.
Serves 8
Preparation Time: Approximately 20 minutes
Cook Time: Approximately 40 minutes
List of Ingredients
1/4 cup olive oil
3 large onions, chopped
1 butternut squash (3 1/4 to 3 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes
4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces
6 garlic cloves, minced
1 1/2 cups canned vegetable broth
16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips
1 tablespoon dried, rubbed sage
3 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 cup canned black olives, pitted and halved*
Salt and fresh ground pepper, to taste
Freshly grated Romano cheese, optional
Recipe
Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions and saute until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; saute 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
*Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
Servings: 8
Nutritional Information Per Serving: Calories 310; Total fat 9g; Saturated fat 1g; Cholesterol 0mg; Sodium 670mg; Carbohydrate 48g; Fiber 11g; Protein 12g;
Vitamin A 470%DV*; Calcium 25%DV; Iron 30%DV
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