Butternut Bean and Kale Stew

Cozy up this winter with a bowl of flavorful Butternut White Bean and Kale Stew packed with wholesome ingredients. Bursting with vibrant colors and nutrient-rich veggies and cooked in a hearty broth and aromatic spices, this vegan-friendly stew is a celebration of seasonal ingredients and comforting flavors. Perfect to enjoy on a chilly evening or enjoy as a nutritious dish.

I developed this recipe in partnership with Mala Girl Broths. They make superior soup bases that are chock full of flavor and adaptogens yet low in sodium. For more recipes featuring Mala Girl Broths, check out Curry Eggplant and Potato Stew or The Best Vegan Mushroom Gravy, or to read more about Mala Girl and why I love them, click here.

What is Butternut Squash White Bean and Kale Stew?

This Butternut, Bean, and Kale stew is vegan comfort at its finest. It's chock full of baby potatoes, herbs, and flavor. It combines butternut squash and baby potatoes cooked in a rich broth for a thicker consistency. The Cannellini beans provide a meaty texture without excess fat or calories. Subtle spices—smoked paprika, salt, and pepper—allow the vibrant vegetables to shine, complemented by the freshness of thyme and kale. This hearty vegan stew is ideal for chilly days.

This one-pot comforting stew has humble beginnings. Like almost every soup in my repertoire, I start by sautéing garlic and onions for an aromatic foundation. The chef in me requires this extra step because it produces superior flavor. However, if you prefer to save time and steps, you may throw all the ingredients in a pot and make it boil until all is tender.

This will still be a delicious stew, especially with the added fortification of the Mala Girl Broth. Since I am a Chef at heart, I prefer to sauté all of my aromatics and veggies, although it is not necessary for all home cooks.

In this Butternut, Bean, and Kale Stew, the broth gets its thicker consistency from cooking down the potatoes and butternut squash. Both of them release some starch, which will thicken the soup naturally and without any gluten. This produces a very hearty and filling stew that is not high in fat or calories. In my book, that is a big win! I love this comforting recipe for a chilly day, and I hope you do, too.

Ingredients for Butternut Squash, White Bean and Kale Stew

Aromatics: Sauté aromatics to set the savory foundation of the stew.

Tomato paste: The addition of tomato paste also gives it a bit of thickness and tangy flavor.

Cannellini Beans: The "meat" of the stew comes from protein-rich cannellini beans. These are a white bean with a meaty consistency. Great Northern white beans are a good sub, as are butter beans.

Spices: I spiced this Butternut, Bean, and Kale soup minimally. Only three dry spices are used: smoked paprika, salt, and pepper. I do this in order to let the flavors shine of all the brilliant vegetables in the recipe.

Mushroom Brainiac Broth: For this recipe, I used my favorite flavor, Mushroom Brainiac, which is a vegan "beef" broth alternative. It really produces a rich depth of flavor to the broth, which compliments the other ingredients nicely.

Baby Potatoes contribute to the creamy consistency of the soup and provide a hearty and satisfying texture.

Butternut Squash: Butternut squash is loaded with vitamin A and fiber and, when cooked in broth, releases starch, resulting in the thickening of the soup.

Kale: kale is a nutritional powerhouse and is a great source of vitamins K, A, and C. It also brings a vibrant pop of green color to the stew.

Fresh Thyme: The added pop of fresh thyme brings a burst of freshness.

Celery: celery gives a subtle sweetness and a satisfying crunch to the stew. If you don't like it, you can omit it. It will still taste delicious.

Salt and pepper: enhance the flavors of the stew; salt helps bring out the flavor, while black pepper adds a hint of spice.

Smoked paprika: smoked paprika lends a rich, smoky flavor.

Olive oil: used for sautéing the onions and garlic and adding rich flavor to the stew.

How to Make Butternut Squash, Bean, and Kale Stew

Sauté onion & garlic

Heat pot over medium heat and add olive oil, then sauté onions and garlic for 2-3 minutes until fragrant.

Cook celery and butternut squash

Add celery and butternut squash and cook, stirring occasionally, for 5 minutes.

Season with Spices

Season with a sprinkle of salt and the smoked paprika and cook for 10 minutes, stirring occasionally. The butternut will get some nice color and smell really good, and by now, the onions and garlic will be cooked well.

Add Beans, Potatoes and Broth

Add water, beans, potatoes, and Mushroom Brainiac and bring to a boil for 10-15 minutes until potatoes are fork tender.

Stir in Tomato Paste and Other Ingredients

Finish by adding tomato paste, salt, fresh thyme, kale, and black pepper. Let simmer until flavors marry- about 10 minutes.

Adjust seasonings and Serve

Taste salt and adjust to your preferences. Serve hot to enjoy the comforting flavors of this nourishing stew.

Recipe Tips for Butternut, Bean and Kale Stew

Storage Tip:  Simply store it in an airtight container in the refrigerator for up to 5 days or freeze it for longer-term storage. This stew tastes even better the next day as the flavors have had time to develop. Reheat gently on the stove or in the microwave before serving.

Adjust Spices: Taste the stew before serving and adjust the seasonings as needed. If you like your stew spicier, add more smoked paprika or black pepper. If you prefer a milder flavor, reduce the amount of seasoning accordingly.

Garnish your stew: with fresh herbs for freshness or a sprinkle of nutritional yeast for a cheesy twist.

Other Delicious Vegan Stews

Black Lentil and Orzo Stew

White Bean and Quinoa Stew

Chickpea and Wild Rice Stew