This hearty white bean stew combines classic Tuscan spices, kale, butternut squash and quinoa for a delicious and cozy weeknight meal.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
3 clove(s)
Garlic
(minced)
1 small
Red onion
(chopped)
2 tbsp
Italian herb seasoning, McCormick
1 tsp
Salt
(sea)
1 tsp
Black pepper
(cracked)
3 cup
Butternut squash
(cubed)
1 can (15oz)
White kidney beans, canned
(drained)
1 can(s) (16 oz)
Diced tomatoes, low sodium, canned
1/2 cup
Quinoa, uncooked
4 cup
Vegetable stock/broth, low sodium
1 cup
Water
4 cup
Curly kale
(chopped)
1/2 cup
Nutritional yeast
1 tbsp
Lemon juice
Instructions
Heat the oil in a large stockpot over medium heat. Once hot, add the garlic and onions and sauté for 2 - 3 minutes until the onions start to soften. Add the Italian herb seasoning, salt, black pepper, and squash and cook for another 3 - 4 minutes until everything is fragrant. Deglaze the pan with a splash of water as needed.
Stir in the white kidney beans, diced tomatoes, uncooked quinoa, vegetable broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the curly kale. Cover again and cook for another 5 - 10 minutes until the squash is tender.
Remove the stockpot from the heat and stir in the nutritional yeast and lemon juice. Allow to cool slightly, then taste and adjust seasonings as desired.
Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!
