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–+ servings
hearty squash and beans

Butternut Squash and White Bean Tuscan Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 medium butternut squash peeled and cubed
  • 2 can white beans 15 ounces each, drained and rinsed
  • 4 cup vegetable broth
  • 1 can diced tomatoes 14 ounces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt to taste
  • pepper to taste
  • 2 cup kale chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, and sauté until onion is translucent.
  • Stir in cubed butternut squash and cook for 5 minutes.
  • Add white beans, vegetable broth, and diced tomatoes to the pot.
  • Season with thyme, rosemary, salt, and pepper.
  • Bring the stew to a boil, then reduce heat to simmer for 30 minutes.
  • Stir in chopped kale and cook for an additional 10 minutes.
  • Add lemon juice, stir well, and remove from heat.
  • Let the stew rest for 5 minutes before serving.

Notes

For a richer flavor, consider roasting the butternut squash before adding it to the stew. This dish can be easily adjusted for taste by adding more herbs or spices of your choice. Additionally, this stew can be prepared a day in advance to allow the flavors to meld, making it even more delicious when reheated.
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