Butternut Squash - White Bean - Kale Stew

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  • Number of Servings: 5
Ingredients
EVOO1 yellow onion, chopped2 jalapenos, chopped3 cloves garlic, minced1 C (1 can) vegetable broth3 C chopped tomatoes (I used Pomi)1 C (1 can) cannellini beans3 celery stalks1 sweet potato1/2 medium butternut squash4 C kale3 stalks fresh rosemary (~3 T)1 T fresh lime juice2 tsp paprika1 tsp red pepper1 tsp roasted cinnamonS & P to tasteChop all veggies into bite-sized pieces. In a large pot, heat EVOO over medium heat. Add the onion and jalapenos. Saute 6-7 mins until onions are translucent and soft. Add in garlic and cook for another 1-2 mins.Add in sweet potato, butternut squash, and celery. Stir to combine with the saute mixture and allow to cook for 10-15 minutes.Pour in the vegetable stock, chopped tomatoes, and spices. Bring to a boil. Add beans and kale to the soup. Stir to combine, reduce the heat to a simmer, and cover pot with the lid slightly ajar to let steam escape. Simmer for 15-20 minutes.Salt & pepper to taste. If you like a thinner soup, add water or more stock and adjust spices.Makes 5 servings (1 cup each).
Directions


Number of Servings: 5

Recipe submitted by SparkPeople user LAURAEHALL13.

Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 249.6
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.6 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 12.5 g
  • Protein: 9.4 g

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