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Lilly’s Table

 
 
Arugula Parmesan Salad
© Lillys-Table.com Photo of White Bean Stew with Squash & Greens
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

White Bean Stew with Squash & Greens

from White Bean Stew with Arugula Salad & Cheese Toasts , the Week of January 22, 2017.
View the previous recipe for this meal.

A hearty vegetarian main dish stew, perfect for a blustery day as it bursts with winter’s harvest of squash & greens. Some of the flavor comes from using the end of a Parmesan rind. Higher end grocers often sell them in the cheese department. Leave out the parmesan to make it vegan or dairy free- it is delicious without it.

Ingredients

  • 1 lb butternut squash, or a bit larger
  • 1 teaspoon salt
  • 1 onion, finely minced
  • 4 cups broth
  • 2 cloves garlic, finely minced or chopped
  • 1 parmesan cheese, heel or 4 tablespoons grated
  • 1 can white beans, great northern, navy or cannellini
  • 1 bunch kale, small, washed and dried

Serving Size: 4 People

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Preparation Instructions

Prepare the squash by peeling it. Cut in half and scrape out the seeds and membranes. Cut into 1 inch pieces. Place in a soup pot. Pour in the broth until just covered. Bring up to a boil over high heat.

Chop the onion and mince the garlic. Add to the squash with the Parmesan (rind or grated). Reduce to a relatively high simmer (medium to medium-high) and cook for 10-15 minutes until the squash is tender.

Next stir in the white beans and kale. Cook for 5-10 more minutes.

Keep warm over low heat.