Butternut Squash with White Beans and Kale Stew

Prep Time

35 mins

Prep Notes

Tie parsley & rosemarytogether with piece of kitchen twine and set herb bundle aside.

Heat oil in large pot over mediumheat. Add onion and herb bundle and cook until onions are soft.

Add garlic, red and yellow peppers and cook another 3 minutes.  Add cider and broth and bring toboil, Then add kale and beans, reduce heat and simmer for another 15minutes. 

Add squash and cook until just tender for another 10 minutes. 


3 sprigs of parsley

2 springs of rosemary

1 tablespoon of coconut oil orolive oil

1 yellow onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

6 cloves of garlic, minced

cup of apple cider

1 quart of organic chicken orveggie broth

4 cups of kale (chopped)

2 cups of cooked white beans,drained

1 pound of peeled and seededbutternut squash, cut into 1 inch chunks