Tuscan White Bean and Butternut Squash Stew Recipe
Hearty, healthy, vegan
Hey there! I’ve got a delicious and hearty recipe to share with you today — Tuscan White Bean and Butternut Squash Stew. This stew has become a real favorite in my household, especially during the colder months when we’re craving something warm and comforting.
What I love most about this stew is how simple and satisfying it is. It’s packed with wholesome ingredients like white beans, butternut squash, tomatoes, and kale, all simmered together in a flavorful broth infused with herbs and spices. The result is a rich and hearty stew that’s perfect for cozying up with on a chilly evening.
Not only is this stew delicious, but it’s also incredibly nutritious. The combination of protein-rich beans, vitamin-packed squash, and nutrient-dense kale makes it a nourishing meal that will leave you feeling satisfied and energized.
Plus, this recipe is super easy to make and can be customized to suit your tastes. Feel free to add in extra veggies, swap out the herbs and spices, or adjust the seasoning to your liking. It’s a versatile dish that’s sure to become a go-to in your recipe repertoire.
So, if you’re looking for a comforting and flavorful meal that’s as easy to make as it is delicious, look no further than this Tuscan White Bean and Butternut Squash Stew. Let’s get cooking!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 butternut squash, peeled, seeded, and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped kale or spinach
- 1 tablespoon balsamic vinegar
Instructions:
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add minced garlic, diced butternut squash, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in dried rosemary, thyme, red pepper flakes (if using), salt, and pepper.
4. Pour in vegetable broth, white beans, and diced tomatoes. Bring the stew to a simmer, then reduce heat to low and cover. Let it simmer for about 20–25 minutes, or until the butternut squash is tender.
5. Once the butternut squash is tender, stir in chopped kale or spinach and balsamic vinegar. Cook for an additional 5 minutes until the greens are wilted and tender.
6. Taste and adjust seasoning if needed.
7. Serve hot, optionally garnished with freshly chopped parsley or grated Parmesan cheese.
Is this something that you’d like to try?
