Butternut Squash - White Bean - Kale Stew

Butternut Squash - White Bean - Kale Stew
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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
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Introduction

Tasty low-cal, vegetarian, hearty winter stew! Tasty low-cal, vegetarian, hearty winter stew!
Number of Servings: 5

Ingredients

    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.

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