Butternut Squash - White Bean - Kale Stew
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Butternut Squash - White Bean - Kale Stew calories by ingredient
Introduction
Tasty low-cal, vegetarian, hearty winter stew! Tasty low-cal, vegetarian, hearty winter stew!Number of Servings: 5
Ingredients
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EVOO
1 yellow onion, chopped
2 jalapenos, chopped
3 cloves garlic, minced
1 C (1 can) vegetable broth
3 C chopped tomatoes (I used Pomi)
1 C (1 can) cannellini beans
3 celery stalks
1 sweet potato
1/2 medium butternut squash
4 C kale
3 stalks fresh rosemary (~3 T)
1 T fresh lime juice
2 tsp paprika
1 tsp red pepper
1 tsp roasted cinnamon
S & P to taste
Chop 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.