Best 4 White Bean Butternut Squash Kale And Olive Stew Recipes

White bean, butternut squash, kale, and olive stew is a hearty and flavorful dish that is perfect for a cold winter night. This stew is packed with nutritious vegetables and lean protein, and it is also easy to make. It is a versatile dish that can be customized to your liking. You can add or remove vegetables, change the type of beans or squash, or use a different type of broth. You can also adjust the amount of spices to taste.

Here are our top 4 tried and tested recipes!

WHITE BEAN AND KALE STEW

White Bean and Kale Stew image

The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, chopped
2 carrots, peeled and diced
2 stalks celery, diced
Coarse salt and freshly ground black pepper
1 can (15 ounces) whole tomatoes, chopped (juice reserved)
1/2 pound small red potatoes, scrubbed and diced
1 can (15 ounces) white beans, drained and rinsed
1 bunch kale (1 pound), stems removed and leaves torn into small pieces
1/2 cup freshly grated Parmesan

Steps:

Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.

Nutrition Facts : Calories 254 g, Cholesterol 6 g, Fat 7 g, Fiber 8 g, Protein 12 g, SaturatedFat 2 g, Sodium 272 g

CROCK POT WHITE BEANS, BUTTERNUT SQUASH, KALE, AND OLIVE STEW

Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew image

Make and share this Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew recipe from Food.com.

Provided by southern chef in lo

Categories Stew

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 large onions, chopped
6 garlic cloves, minced
1 -3 lb butternut squash, peeled seeded and cut into 1 inch cubes
3 red bell peppers, seeded and cut into 1 inch pieces
1 cup canned vegetable broth
1 bunch kale, thick stems trimmed and leaves cut crosswise into 2 inch strips
1 tablespoon dried rubbed sage
5 (15 ounce) cans cannellini beans, rinsed and drained (white kidney beans)
1 cup kalamata olive, pitted and halved
salt & fresh ground pepper
freshly grated romano cheese (optional)

Steps:

Combine all ingredients except the cheese in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.

Nutrition Facts : Calories 621.8, Fat 4.2, SaturatedFat 0.8, Sodium 238, Carbohydrate 114.9, Fiber 27.7, Sugar 8.7, Protein 38

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

White Bean, Butternut Squash, Kale and Olive Stew image

Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 large onions, chopped
6 garlic cloves, minced
1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
3 red bell peppers, seeded, cut into 1 1/2-inch pieces
1 1/2 cups canned vegetable broth
1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
5 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup Kalamata olives, pitted, halved
Freshly grated Romano cheese

Steps:

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

White Bean, Butternut Squash, Kale and Olive Stew image

Hearty and healthful! This Italian-style stew fits a rainbow of vegetables into your everyday meals. Made with the convenience of protein-rich canned cannellini beans, it's a meal in a bowl. Just serve with crusty country bread.

Provided by cannedfood

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
3 large onions, chopped
1 butternut squash, peeled, seeded and cut into 1 1/2-inch cubes (3 1/4 to 3 1/2 pounds)
4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces
6 garlic cloves, minced
1 1/2 cups canned vegetable broth
16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
3 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup canned black olives, pitted and halved*
salt & fresh ground pepper, to taste
freshly grated romano cheese (optional)

Steps:

Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
*Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
Servings: 8.
Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
*Daily Value.

Tips: Making a Hearty and Flavorful Stew

Fresh, High-Quality Ingredients: Use fresh vegetables and herbs to ensure the best flavor and texture.
Sauteing Aromatics: Sauteing aromatics like garlic, onion, and celery enhances their flavor and adds depth to the stew.
Simmering for Depth of Flavor: Simmer the stew for at least 30 minutes, or longer if possible, to allow the flavors to meld and develop.
Using Vegetable Broth: Vegetable broth adds a rich, savory flavor to the stew and helps extract flavors from the vegetables.
Adding Spices and Herbs: Experiment with different spices and herbs like cumin, paprika, thyme, or rosemary to customize the flavor profile.
Cooking Kale Last: Add kale towards the end of the cooking time to preserve its texture and bright green color.
Finishing with Olives and Lemon: Olives and lemon zest add a briny, tangy flavor that brightens up the stew.
Serving Suggestions: Serve the stew with crusty bread, rice, or quinoa for a complete meal.

Conclusion: A Satisfying and Nutritious Vegetarian Stew

This white bean, butternut squash, kale, and olive stew is a fantastic vegetarian dish that offers a balance of flavors and textures. Its combination of hearty beans, tender vegetables, and flavorful broth makes it a satisfying and wholesome meal. The stew is also versatile, allowing for customization with different spices, herbs, and toppings. Whether served as a comforting dinner or a cozy lunch, this stew is sure to delight vegetarian and non-vegetarian palates alike. With its simple preparation and delicious results, it's a recipe that deserves a spot in your culinary repertoire. Enjoy!