Veggie Stew To Die For!

There are times when a good veggie stew is as desirable as a meaty one…..and this is one that always worked well in the bistro for me………a combination of white beans, kale, butternut squash……and a magical dish………

                     

Ingredients:

1/4 cup olive oil
3 large onions, chopped
1 butternut squash (3 1/4 to 3 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes
4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces
6 garlic cloves, minced
1 1/2 cups veggie stock (always stock)
16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips
1 tablespoon dried, rubbed sage
3 cans (15 ounces each) cannellini beans, rinsed and drained (Chick peas are a good substitute)
1/2 cup canned black olives, sliced or chopped

1 small can of mushrooms sliced (I use portobellos)
Salt and fresh ground pepper, to taste
Freshly grated Romano cheese, optional

                                   

Preparation:

Heat oil in a heavy,  large Dutch oven over medium-high heat.   Add onions, and sauté over medium heat until tender, about 5 minutes.   Add butternut squash,  bell peppers and garlic;  sauté 10 minutes.   Add broth; cover and simmer until vegetables are tender, about 10 minutes.

Add kale and sage;  cover and cook until the kale wilts,  stirring often,  about 10 minutes.   Add beans and olives,  and stir until heated through.   Season to taste with salt and pepper.

Transfer the stew to large,  shallow bowl.   Sprinkle generously with grated cheese..

Serve with a good quality crusty bread, lots of bread……..