Butternut, Bean and Kale Stew
Cozy up this winter with a bowl of flavorful Butternut Squash, 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.
Equipment
- One large pot
Ingredients
- 1 onion diced small
- 2 cloves garlic minced
- 2 stalks celery diced small
- 2 lbs baby potatoes washed
- 3 cups butternut squash cubed
- 2 cups kale diced small
- 30 oz cannelloni beans
- 1 tbsp olive oil extra virgin
- 1 tsp fresh thyme diced
- 6 cups water
- 3 tbsp Mushroom brainiac Broth from Mala Girl
- 3 tsp tomato paste
- 2 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Heat pot over medium heat and add olive oil then sauté onions and garlic for 2-3 minutes until fragrant
- Add celery and butternut squash and cook stirring occasionally for 5 minutes
- 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 water, beans, potatoes and Mushroom Brainiac and bring to a boil for 10-15 minutes until potatoes are fork tender
- Finish by adding tomato paste, salt, fresh thyme, kale and black pepper. Let simmer until flavors marry- about 10 minutes. Taste for salt and adjust to your preferences.
Nutrition
Calories: 328kcalCarbohydrates: 64gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2018mgPotassium: 1148mgFiber: 13gSugar: 5gVitamin A: 10948IUVitamin C: 75mgCalcium: 198mgIron: 6mg
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