This recipe is a variation on a Fall vegetable minestrone from Alice Waters Simple Kitchen. This comforting stew highlights all the flavors of fall. Equally delicious made vegetarian by replacing the stock with water and omitting the chicken. I like to portion it out (without the chicken) and freeze.
|Chicken Stew with Butternut Squash, Kale and Cranberry Beans|
(And Avocado! I couldn't resist)
Chicken stew with Butternut squash, Kale and White Beans
I cup dried Cannelini beans (or 2 1/2-3 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, coarsly chopped
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
2 teaspoon salt
3 cups chicken stock or water
1 14 oz can fire roasted, chopped tomato
1 large bunch of kale, stems removed, coarsely chopped
1/2 butternut squash, peeled seeded and cut into 1/2 inch cubes
Chicken, cooked and shredded (optional)
Soak beans overnight in 4 cups of water. Drain. Place beans in sauce pan and cover with at least 2 inches of water. Bring to a boil for 5 minutes then reduce heat and simmer for 1 1/2- 2 hours, or until beans are soft. Salt and set aside.
In a large pot heat olive oil over medium heat. Add onion, carrot, and celery. Cook until tender, about 15 minutes.
Add bay leaf, sage, rosemary, garlic and salt, Cook fro 5 more minutes.
Add chopped kale and tomato and cook another 5 minutes.
Add 3 cups of stock or water, simmer 15 minutes more.
Add squash and cook until tender 10-15 minutes. Add the cooked beans and chicken. Add salt if necessary.
Serve with freshly grated parmesan and ground pepper.
The day/night before
1. Make chicken stock. Reserve Chicken.
2. Soak Beans