Tuscan Kale & White Bean Stew



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Serves
6
Prep
10 minutes
Cook
40 minutes
Tuscan Kale & White Bean Stew

This hearty white bean stew combines classic Tuscan spices, kale, butternut squash and quinoa for a delicious and cozy weeknight mea


Ingredients



  • 2 tablespoons olive oil

  • 3 - 4 garlic cloves , minced

  • 1 small red onion , chopped

  • 2 tablespoons Italian seasoning mix

  • 1 teaspoon sea salt

  • 1 teaspoon cracked pepper

  • 3 cups butternut squash , cubed (about 1 small)

  • 1 (15 oz) can white kidney beans

  • 1 (15 oz) can diced tomatoes

  • 1/2 cup white quinoa

  • 4 cups vegetable broth

  • 4 cups water

  • 4 cups curly kale , chopped (or green of choice)

  • 1/2 cup nutritional yeast

  • 1 tablespoon lemon juice


Directions


Heat the oil in a large dutch oven to stockpot over medium heat. Once hot, add the garlic and onions and saute for 2 - 3 minutes until the onions start to soften. Add the seasonings and squash and cook another 3 - 4 minutes until everything is super fragrant. Deglaze the pan with a splash of water as needed.


Stir in the beans, tomatoes, quinoa, broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the kale. Cover again and cook for another 5 - 10 minutes until the squash is tender.


Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!


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