Best 4 White Bean Butternut Squash Kale And Olive Stew Recipes

Embark on a culinary journey with our hearty and flavorful White Bean, Butternut Squash, Kale, and Olive Stew. This wholesome dish is a symphony of textures and flavors, featuring creamy white beans, tender butternut squash, earthy kale, and briny olives, all simmered in a rich and aromatic broth. Dive into this comforting stew that's not only delicious but also packed with nutrients.

**Additional Recipes Explored in the Article:**

1. **Roasted Butternut Squash:** Learn how to roast butternut squash to perfection, enhancing its natural sweetness and creating a caramelized exterior. This versatile recipe is perfect as a side dish or as a base for soups, salads, and more.

2. **Kale Salad with Lemon-Tahini Dressing:** Discover a refreshing and vibrant kale salad tossed with a tangy and creamy lemon-tahini dressing. This healthy salad is loaded with antioxidants and is a great way to incorporate more greens into your diet.

3. **Olive Tapenade:** Create a savory and flavorful olive tapenade that's perfect for spreading on crostini, crackers, or as a condiment for grilled meats and vegetables. This easy-to-make tapenade is a versatile addition to any appetizer platter.

4. **White Bean Soup:** Indulge in a creamy and comforting white bean soup, infused with aromatic herbs and spices. This hearty soup is a classic comfort food that's perfect for chilly days.

5. **Stews and Braises 101:** Delve into the art of stews and braises, learning the essential techniques and tips for creating tender and flavorful dishes. This comprehensive guide covers everything from choosing the right cuts of meat to creating a flavorful base and achieving perfectly cooked stews and braises.

Here are our top 4 tried and tested recipes!

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

TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP

Tuscan White Bean and Butternut Squash Soup image

This cozy white bean and butternut squash soup is full of garlic, herbs, flavorful stock, and good-for-you Fall veggies. Gluten free and vegan-friendly.

Provided by Laura Bolton

Categories Soup

Time 45m

Number Of Ingredients 13

Ingredients

1 Tbsp olive oil
1 small butternut squash, peeled, seeded, and large-diced
1 large yellow or sweet onion, minced
1-2 tsp fresh garlic, minced
1 Tbsp unsalted butter ¹
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp dried oregano
1 small lemon, juiced ²
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained but not rinsed
1-1/2 cups baby kale leaves ³

Steps:

Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
Add the garlic, and cook for another minute or two.
Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

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.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW image

Categories Vegetable

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

Preparation Time: Approximately 20 minutes Cook Time: Approximately 40 minutes Preparation: 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:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stew.
Don't be afraid to experiment. There are many different ways to make this stew, so feel free to add or omit ingredients to suit your taste.
If you don't have time to cook the stew for the full 30 minutes, you can simmer it for a shorter amount of time. Just be sure to adjust the cooking time of the kale and olives accordingly.
Serve the stew with a side of crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

This white bean, butternut squash, kale, and olive stew is a hearty, flavorful, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this stew a try.