Name: Kale, Squash, & White Bean Stew
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 tablespoons butter; 1 medium onion (, cut into 1/2-inch dice); 2 garlic cloves (, coarsely chopped); Coarse salt and ground pepper; 1 small acorn squash (, peeled, seeded, and cut into 1-inch chunks); 1 small butternut squash (, peeled, seeded, and cut into 1-inch chunks); 1 bunch kale (( 3/4 pound), ribs cut away and discarded, leaves torn); 5 1/2 cups chicken or vegetable broth; 1 can ((14 ounces) cannellini beans, rinsed); 3 sprigs thyme; Grated Parmesan (, for serving (optional))

Kale, Squash, & White Bean Stew

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

2 tablespoons butter
1 medium onion , cut into 1/2-inch dice
2 garlic cloves , coarsely chopped
Coarse salt and ground pepper
1 small acorn squash , peeled, seeded, and cut into 1-inch chunks
1 small butternut squash , peeled, seeded, and cut into 1-inch chunks
1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups chicken or vegetable broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan , for serving (optional)

Instructions

In a large Dutch oven or heavy pot, melt butter over medium.
Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper.
Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper.
Add broth, beans, and thyme.
Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Recipe Notes

Try making this recipe with any type of squash that you get in your CSA share except maybe spaghetti!

Kale, Squash, & White Bean Stew