White Bean Butternut Squash Kale And Olive Stew Recipes

CROCK POT WHITE BEANS, BUTTERNUT SQUASH, KALE, AND OLIVE STEW

Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew image

Make and share this Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew recipe from Food.com.

Provided by southern chef in lo

Categories Stew

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large onions, chopped
6 garlic cloves, minced
1 -3 lb butternut squash, peeled seeded and cut into 1 inch cubes
3 red bell peppers, seeded and cut into 1 inch pieces
1 cup canned vegetable broth
1 bunch kale, thick stems trimmed and leaves cut crosswise into 2 inch strips
1 tablespoon dried rubbed sage
5 (15 ounce) cans cannellini beans, rinsed and drained (white kidney beans)
1 cup kalamata olive, pitted and halved
salt & fresh ground pepper
freshly grated romano cheese (optional)

Steps:

Combine all ingredients except the cheese in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.

Nutrition Facts : Calories 621.8, Fat 4.2, SaturatedFat 0.8, Sodium 238, Carbohydrate 114.9, Fiber 27.7, Sugar 8.7, Protein 38

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

White Bean, Butternut Squash, Kale and Olive Stew image

Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 large onions, chopped
6 garlic cloves, minced
1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
3 red bell peppers, seeded, cut into 1 1/2-inch pieces
1 1/2 cups canned vegetable broth
1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
5 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup Kalamata olives, pitted, halved
Freshly grated Romano cheese

Steps:

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.

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