Want the perfect winter stew that is packed with healthy nutrients!? Look no further.
It’s also both vegetarian & vegan!
-1/4 cup olive oil
-3 large onions, chopped
-1 butternut squash (3 1/4- 3 1/2 pounds) peeled, seeded & cut into 1.5 inch cubes
**HUGE lifesaver note: you can buy these pre-cut for you at lots of grocery stores! It will be more expensive than buying just 1 butternut squash, but if you’ve ever attempted to peel & cut a butternut squash before, you know it’s worth the little extra $!!**
-4 medium red bell peppers, chopped
-6 garlic cloves, minced
-1 1/2 cups vegetable broth
-16 cups chopped kale (remove thick stems)
-1 tablespoon dried sage
-3 cans (15 oz each) cannellini beans, rinsed & drained
-1.5 cups kalamata olives, pitted and halved
-salt & pepper to taste
-freshly grated romano cheese for garnish on each individual bowl when serving
*this is optional*
-Heat oil in a large pot over medium heat. Add onions & let them get tender (about 5 minutes). Add butternut squash, bell peppers & garlic. Let saute 10 minutes. Add broth, cover & simmer until vegetables are tender (about 10 minutes).
-Add kale and sage. Cover and cook until kale wilts, stirring frequently for 10 minutes. Add beans & olives. Stir until heated through. Season to taste.
-Time to eat! After pouring yourself a bowl, freshly grate cheese on top if desired.
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