White Bean, Squash and Kale Stew

White beans are a great source of protein and fiber, making this stew a nutritious and filling meal option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

White Bean, Squash and Kale Stew

Cooking Method: Stovetop Cuisine: American, Mediterranean Courses: Lunch, Main Dish, Stew Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup White Beans
• 1 pound Butternut Squash
• 1 bunch Kale
• 1 medium Onion
• 3 clove Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened.
2. Add the diced butternut squash and cook for 5 minutes, stirring occasionally.
3. Stir in the paprika, cumin, salt, and black pepper.
4. Add the white beans and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in the chopped kale and cook for an additional 5 minutes, until wilted.
6. Remove from heat and let the stew rest for 5 minutes before serving.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.