In this recipe for a satisfying fall and winter stew, the parsley, thyme and bay leaves are tied into a bundle for easy removal from the pot later. Use this same method to flavor stocks and soups, too. Fry some bacon in the pot first, if you like, then crumble it over the finished stew just before serving.
Home » Recipes » Winter Squash Stew with White Beans and Kale
2 sprigs parsley
2 sprigs thyme
2 bay leaves
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
6 cloves garlic, thinly sliced
1 cup apple cider
1 quart vegetable broth
4 cups chopped kale or other dark, leafy greens, tough ribs removed
2 cups cooked white beans, drained
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 pound peeled and seeded winter squash, such as butternut, hubbard or dumpling, cut into 1-inch chunks
Tie parsley, thyme and bay leaves together with a piece of kitchen twine and set herb bundle aside.
Heat oil in a large pot over medium heat. Add onion and reserved herb bundle and cook until onions are just softened, about 5 minutes. Add garlic and continue to cook until onions are translucent, 3 to 4 minutes more. Add cider and broth and bring to a boil, then add kale, beans, salt and pepper, reduce heat and simmer, uncovered, for 15 minutes.
Add squash and cook until just tender, about 10 minutes more. Discard herb bundle, ladle stew into bowls and serve.
Per Serving:170 calories (25 from fat), 2.5g total fat, 540mg sodium, 32g carbohydrates, (5 g dietary fiber, 7g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.