Wednesday, October 10, 2012

Kale, White Bean and Butternut Squash Stew

Ah... Autumn. It's such a beautiful time of year, with plenty of colorful harvest. I've been receiving things like hearty squashes, cheese pumpkins, potatoes and kale from my local, organic CSA
I decided to take my share of vegetables this week, and marry them together into a comforting stew. 




Kale, White Bean and Butternut Squash Stew
by Sarah Farsh October 10, 2012
  • 1 butternut squash - peeled, seeded and cubed
  • 1 sweet onion, diced
  • 5 garlic cloves, minced
  • 5 mini yellow potatoes, cut in halves
  • 2 heaping cups baby kale
  • 3 cups fresh spinach
  • 3 chunks parmesan cheese rinds (optional - you can get this at Whole Foods Market or a specialty cheese shop)
  • 32 oz. vegetable stock, I use More Than Gourmet stocks.
  • 1 bay leaf
  • 2 tsp herbes de provence
  • 2 cans unsalted, organic white cannellini beans - with their water
  • 2 cups water
In a large soup pot, dry saute onions and garlic, adding splashes of veggie stock when needed. Saute until tender, about 10 minutes. Add squash, potatoes and the optional parmesan rinds; stir well with onion mixture and cook for about 7 minutes. 

Mix in kale, spinach, veggie stock, bay leaf, herb de provence, salt and pepper to taste. Cover and stir occasionally for about 10 minutes. Add in 2 cans of beans, along with their juice. Stir well, and cook until stew comes to a boil. Fish out the parmesan rinds and bay leaf to discard. Ladle stew into bowls and serve with a good glass of red wine :)

PS, I want to go apple picking.. who's coming with me!?

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