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)
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.
The night before-
1. Soak beans
2. Make chicken stock and reserve the chicken.