1h 5m$18.21White Bean Butternut Stew
A cozy plant-based stew with creamy cannellini beans, sweet butternut squash, tender kale, fire-roasted tomatoes, and hearty pearl barley. Simmered in one pot with rosemary, smoked paprika, and black pepper, it makes a filling vegan dinner.
- Energy
- 352 calories per serving
- Protein
- 13.2 g per serving
- Carbs
- 67 g per serving
- Fat
- 5.9 g per serving
- Sodium
- 829 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
4%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Pearl barley
0.75 Cup
Bob's Red Mill Pearl Barley
18%
Butternut squash cubes
4 Cup
Butternut Squash Cubes Fresh Cut In Store Daily
71%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Kale, stems removed and chopped
4 Cup
Kroger® Chopped Kale Bagged Salad
53%
Fire-roasted diced tomatoes
1 Can
Simple Truth Organic® Fire Roasted Diced Tomatoes in Tomato Juice
100%
Dried rosemary
1 Teaspoon
ROSEMARY LEAVES - KROGER - 0.75 OZ
5%
Low-sodium vegetable broth
6 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
75%
Yellow onion, diced
1 Count
Jumbo Yellow Onions
100%
Canned cannellini beans, drained and rinsed
2 Can
Kroger® Cannellini Beans
97%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- low-sodium vegetable broth-6 cups
- yellow onion-1 medium
- butternut squash cubes-4 cups
- canned cannellini beans-2 cans
- kale-4 cups
- pearl barley-0.75 cups
- fire-roasted diced tomatoes-1 can
- olive oil-2 tbsp
- dried rosemary-1 tsp
- smoked paprika-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Dice the onion, rinse the cannellini beans, and chop the kale so all ingredients are ready before cooking.
Keep the knife blade angled away from fingers while chopping.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened and lightly golden.
Stir in the butternut squash, dried rosemary, smoked paprika, kosher salt, and black pepper. Cook for 1 minute, stirring to coat the squash with spices.
Add the pearl barley, fire-roasted diced tomatoes with their juices, and vegetable broth. Stir well, bring to a gentle boil, then reduce the heat to a steady simmer.
Keep the pot at a steady simmer rather than a hard boil to reduce splattering and prevent scorching.
Cover and cook for 30 to 35 minutes, stirring occasionally, until the barley is tender but chewy and the squash is easily pierced with a fork.
Use oven mitts when handling the hot pot and lid.
Stir in the cannellini beans and kale. Simmer uncovered for 8 to 10 minutes, until the beans are heated through and the kale is tender and bright green.
Use caution when stirring the hot stew, since thick liquids can splatter.
Taste and adjust seasoning if needed. Let the stew rest off the heat for 5 minutes so it thickens slightly before serving.
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