White Bean, Butternut Squash, Kale and Olive Stew

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White Bean, Butternut Squash, Kale and Olive Stew

 

1/4 cup olive oil

3 large onions, chopped

1 butternut squash, 3 1/4 to 3 1/2 pounds, peeled, seeded and cut into 1 1/2

inch cubes

4 medium red bell peppers, seeded and cut into 1 1/2 inch pieces

6 garlic cloves, minced

1 1/2 cups canned vegetable broth

16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2 inch

strips

1 tablespoon dried, rubbed sage

3 15 ounces each cans cannellini beans, rinsed and drained

1/2 cup canned black olives, pitted and halved

salt and fresh ground pepper, to taste

freshly grated Romano cheese, optional

 

Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions and

saute until tender, about 5 minutes. Add butternut squash, bell peppers and

garlic; saute 10 minutes. Add broth; cover and simmer until vegetables are

tender, about 10 minutes.

Add kale and sage; cover and cook until the kale wilts, stirring often, about 10

minutes. Add beans and olives, and stir until heated through. Season to taste

with salt and pepper.

Transfer the stew to large, shallow bowl. Sprinkle generously with grated

cheese, if desired.

Note: Substitute Kalamata olives, sold at Greek and Italian markets and some

supermarkets. Serves 8.