Soup

Butternut Squash - White Bean - Kale Stew is for Soup.

Butternut Squash - White Bean - Kale Stew takes several minutes to prepare.

Butternut Squash - White Bean - Kale Stew takes several minutes to cook.

Butternut Squash - White Bean - Kale Stew makes 5 servings.

The ingredients for Butternut Squash - White Bean - Kale Stew are:

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).

Here is how you make Butternut Squash - White Bean - Kale Stew:

Number of Servings: 5Recipe submitted by SparkPeople user LAURAEHALL13.

The nutritional information for Butternut Squash - White Bean - Kale Stew is:

• 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

The dietary needs meet for Butternut Squash - White Bean - Kale Stew is Vegetarian