Description
A thick, comforting, and nutrient-dense stew featuring fresh pumpkin, creamy cannellini beans, and aromatic autumn herbs.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, sliced
3 cloves garlic, minced
4 cups sugar pie pumpkin, peeled and cubed
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, minced
2 cups chopped kale
Salt and pepper to taste
1 teaspoon apple cider vinegar
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for 6-8 minutes until softened.
Step 2: Stir in the minced garlic, sage, and rosemary. Cook for 1 minute until fragrant.
Step 3: Add the cubed pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the pumpkin is tender.
Step 4: Stir in the cannellini beans. Use a spoon or masher to lightly crush some of the beans against the side of the pot to thicken the stew.
Step 5: Add the kale and simmer for another 5 minutes until the greens are wilted. Stir in the apple cider vinegar and season with salt and pepper before serving.
Notes
For a creamier texture, you can blend one cup of the stew in a blender and stir it back into the pot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
