Hearty Vegetable Stew with White Beans
Prep time
Cook time
Total time
The longer you let this cook, the better. Once you add in the beans, letting it cook longer creates a creamier broth from the soft beans. Leftovers should be put in airtight containers in either the fridge for up to 4 days or put in the freezer.
Serves: 8-10
  • 1 TBS olive oil
  • 4 cloves garlic, chopped
  • 2 onion, chopped
  • 5 large carrots, peeled and sliced thin
  • 1 head of celery, sliced thin
  • 4 leaves of sage, sliced
  • 1 butternut squash, peeled, seeds removed and chopped
  • 6-8 cups vegetable broth
  • salt and pepper
  • 1 head lacinato (dinosaur) kale
  • 4 cans white beans, drained and rinsed
  • parmesan cheese
  1. In a large pot, heat the olive oil and stir in the onions and garlic. Saute until fragrant, then add the celery and carrots, stirring occasionally. Let that cook for 8-10 minutes over medium-high heat.
  2. Add in the sage, broth and squash and stir to combine. Add salt and pepper - a few dashes of each to start with, and let that simmer on low heat for 20-30 minutes, covered.
  3. Add in the beans and kale, stir to combine, and cook for another 10-15 minutes on low heat.
  4. Serve with parmesan cheese and bread for dipping!
Recipe by Creatively Delish at https://creativelydelish.com/vegetable-stew/