Kale, White Bean and Butternut Squash Stew

Ah... Autumn. It's such a beautiful time of year, with plenty of colorful harvest. I've been receiving things like hearty squashes, cheese pumpkins, potatoes and kale from my local, organic CSA. 

I decided to take my share of vegetables this week, and marry them together into a comforting stew. 

Kale, White Bean and Butternut Squash Stew

by Sarah Farsh October 10, 2012

• 1 butternut squash - peeled, seeded and cubed
• 1 sweet onion, diced
• 5 garlic cloves, minced
• 5 mini yellow potatoes, cut in halves
• 2 heaping cups baby kale
• 3 cups fresh spinach
• 3 chunks parmesan cheese rinds (optional - you can get this at Whole Foods Market or a specialty cheese shop)
• 32 oz. vegetable stock, I use More Than Gourmet stocks.
• 1 bay leaf
• 2 tsp herbes de provence
• 2 cans unsalted, organic white cannellini beans - with their water
• 2 cups water

In a large soup pot, dry saute onions and garlic, adding splashes of veggie stock when needed. Saute until tender, about 10 minutes. Add squash, potatoes and the optional parmesan rinds; stir well with onion mixture and cook for about 7 minutes. 

Mix in kale, spinach, veggie stock, bay leaf, herb de provence, salt and pepper to taste. Cover and stir occasionally for about 10 minutes. Add in 2 cans of beans, along with their juice. Stir well, and cook until stew comes to a boil. Fish out the parmesan rinds and bay leaf to discard. Ladle stew into bowls and serve with a good glass of red wine :)

PS, I want to go apple picking.. who's coming with me!?