Butternut Squash White Bean Kale Stew

Butternut Squash White Bean Kale Stew

Health Rating
Prep Cook Ready in Servings
20 min 45 min 1 h 5 min 1
Scheduled for:
Dinner on Wednesday

Ingredients for 1

Show Original

1/2 cup Butternut squash (diced into 1-inch cubes)
1/3 can (15oz) Cannellini beans, canned (drained, rinsed)
3/4 medium Carrots (sliced)
1/10 cup Cashew milk, unsweetened
3/4 medium stalk(s) Celery (diced)
1/3 tbsp Extra virgin olive oil
1/3 clove(s) Garlic (minced)
1/2 cup Kale
1/8 tbsp Rosemary, fresh (leaves only, roughly chopped)
0.04 tsp Salt and pepper (to taste)
2/3 sprig Thyme, fresh (leaves only)
1/2 cup Vegetable stock/broth
1/8 large Yellow onion (diced)
1/8 cup chopped Zucchini (diced into quarters)

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.

Use an immersion blender to pulse blend throughout the mixture to make it slight creamy and thicker. Do this until desired texture is made.

Add the kale, stir to incorporate and wilt.

Serve warm and enjoy!

Nutrition Facts

Per Portion

Calories 326
Calories from fat 54
Calories from saturated fat 19.2
Total Fat 6.0 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 9.0 g
Cholesterol 0 mg
Sodium 648 mg
Potassium 1444 mg
Total Carbohydrate 54 g
Dietary Fiber 12.9 g
Sugars 6.8 g
Protein 14.1 g

Dietary servings

Per Portion


Meat Alternative 0.9
Vegetables 4.6

Energy sources


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