Name: Butternut Squash White Bean Kale Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper, to taste; 2 15-ounce cans of cannellini beans, drained and rinsed; 1 tablespoon rosemary leaves, roughly chopped (this was roughly 1 sprig of rosemary for me); 3 cups butternut squash, diced into 1-inch cubes; 5 celery stalks, diced; 3 cups loosely packed tuscan kale; 1 large onion, diced; 1 cup zucchini, diced into quarters; ½ cup Silk Cashewmilk; 2 garlic cloves, minced; 5 carrots, sliced; Fresh thyme leaves off 4 sprigs of thyme

Warm up for game time with this butternut squash white bean kale stew! 

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Stocks & Broths

milliliter

vegetable broth

Oils

olive oil

Seasonings

gram

Salt & Pepper

Beans & Legumes

cannellini beans

Fresh Vegetables

fresh rosemary

butternut squash

celery

lacinato kale

onion

zucchini

Non Dairy Milk

cashew milk

garlic

carrot

fresh thyme

Saturated Fat

Manganese

Minerals

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Vitamin A

Vitamins

Dietary Folate Equivalents

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Carbohydrates

Sugar

Iodine

Pantothenic acid (B5)

Niacin (B3)

Protein

Calories

Water

Lycopene

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Vitamin E

Choline

Lutein+zeaxanthin

Vitamin B6

Selenium

Butternut Squash White Bean Kale Stew

Meal

Baking Goods

Produce

Dairy

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