Butternut Squash, White Bean and Kale Stew
October 29, 2012
Ingredients Makes 8
| 2 tsp | extra virgin olive oil | 10 mL |
| 2 | red bell peppers, cut into 1-inch (2.5 cm) pieces | 2 |
| 1 | butternut squash (about 2 lbs/1 kg), peeled & cut into 1-inch (2.5 cm) cubes | 1 |
| 11⁄2 cups | chopped onions | 375 mL |
| 21⁄2 tsp | dried rubbed sage | 12 mL |
| 1⁄2 tsp | fine sea salt | 2 mL |
| 1⁄4 tsp | freshly cracked black pepper | 1 mL |
| 1 | can (14 to 15 oz/398 to 425 mL) diced tomatoes, with juice | 1 |
| 11⁄2 | cups reduced-sodium ready-to-use vegetable or chicken broth | 375 mL |
| 2 | cans (each 14 to 19 oz/398 to 540 mL) cannellini (white kidney) beans, drained and rinsed | 2 |
| 1 | large bunch kale, stems & ribs removed, very thinly sliced crosswise (about 5 cups/1.25 L) | 1 |
| 1⁄4 cup | pitted brine-cured black olives (such as kalamata), quartered | 60 mL |
| 1⁄4 cup | freshly grated Romano cheese | 60 mL |
Instructions
- In a large saucepan, heat oil over medium-high heat. Add red peppers, squash and onions; cook, stirring, for 12 to 15 minutes or until squash is slightly softened. Add sage, salt and pepper; cook, stirring, for 1 minute.
- Stir in tomatoes with juice and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 15 to 20 minutes or until squash is tender. Stir in beans and kale. Cover and simmer, stirring occasionally, for 5 to 6 minutes or until kale is wilted. Serve sprinkled with olives and cheese.
