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White Bean, Butternut Squash, Kale and Olive Stew
1/4 cup olive oil
3 large onions, chopped
1 butternut squash (3 1/4 to 3 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes
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 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 cup canned black olives, pitted and halved*
Salt and fresh ground pepper, to taste
Freshly grated Romano cheese, optional


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

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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