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Butternut Squash + Kale + White Bean Stew with Chicken

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After a long winter day I love coming home to a warm bowl of soup. This rich and hearty stew is  a meal in a pot full of greens, beans and vegetables. I like to add chicken for extra protein but can easily be made vegetarian by substituing the chicken stock with water or vegetable stock. This stew is built using basic techniques. Each step a layering of flavors. It can be customized with the seasons and whatever ingredients you have on hand. In the summer try using zucchini, fresh tomatoes, green beans and spinach. The spring, asparagus and shelled peas. But, winter for me is all about dark greens and sweet bright orange squash.



This stew also freezes really well I like to portion it out and freeze it in individual containers so I have a last minute meal with no fuss.

Butternut Squash, Kale, White Bean Stew with Chicken

1 cup dried Cannelini or Cranberry beans (or 2-3 cups cooked beans)
1/4 cup olive oil
2 celery stocks, finely chopped
2 carrots, peeled, finely chopped
1 large onion, finely chopped
1 bay leaf
4 cloves garlic, coarsely chopped
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
2 teaspoons salt
3 cups chicken stock or water
1 14 oz can fire roasted, chopped tomato
1 large bunch of kale, stems removed, coarsely chopped
2 cups butternut squash, peeled seeded and cut into 1/2 inch cubes
Chicken, cooked and shredded (optional)
Parmesan (optional)

Soak beans overnight. Drain. Place beans in a sauce pan and cover with at least 2 inches of water. Bring to a boil for 5 minutes then reduce the heat and simmer for 1 1/2- 2 hours, or until the beans are soft and fully cooked. Salt and set aside. 

In a large pot heat the olive oil over medium heat. Add onion, carrots, and celery. Cook until tender, about 15 minutes.

Add bay leaf, sage, rosemary, garlic and salt. Cook for 5 more minutes. Add the kale and tomato for an additional five minutes. 

Add 3 cups of stock or water and simmer for 15minutes. Add squash and cook until tender about 10-15 minutes. Add the beans and chicken. Salt if necessary. Serve with ground pepper and grated parmesan.

Planning Ahead:

The night before-

1. Soak beans
2. Make chicken stock and reserve the chicken. 




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