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Hearty Butternut Squash and Kale Stew with White Beans
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 carrots, sliced
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the butternut squash cubes and carrot slices to the pot. Cook for 3 minutes, stirring occasionally.
  • Pour in the vegetable broth and diced tomatoes. Add the thyme and smoked paprika. Bring the mixture to a simmer and cook for 15 minutes until the squash is tender.
  • Stir in the white beans and chopped kale. Simmer for another 5 minutes until the kale wilts and the beans are heated through.
  • Season with salt and pepper. Serve the stew hot.

Notes

Mash a few beans against the side of the pot before adding the kale if you want a thicker broth. Leftovers keep well in the refrigerator for up to four days and reheat easily on the stove with a splash of broth. Skip the carrots and add an extra handful of kale if you prefer fewer root vegetables.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife