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White Bean Butternut Stew
1h 20m$18.94

White 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.

  • beans
  • butternut squash
  • cozy
  • dinner
  • one-pot
  • plant-based
  • stew
  • Vegan
  • Vegetarian
Bundle it with similar meals
15 min prep65 min cook6 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Yellow onion, diced · 1 Count

Jumbo Yellow Onions

100%

In recipe$1.19
To buy$1.19
Details
Fresh Onions · 1 lb$1.19 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Fire-roasted diced tomatoes · 1 Can

Simple Truth Organic® Fire Roasted Diced Tomatoes in Tomato Juice

100%

In recipe$2.29
To buy$2.29
Details
Simple Truth Organic · 14.5 oz$2.29 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned cannellini beans, drained and rinsed · 2 Can

Kroger® Cannellini Beans

Sale

97%

In recipe$1.70
To buy$1.76
Details
Kroger · 15.5 oz$1.00
Sale
$0.88 per packageBuy 2Package use: 97%Product matchEstimated at KROGER

Kale, stems removed and chopped · 4 Cup

Kroger® Chopped Kale Bagged Salad

80%

In recipe$2.15
To buy$2.69
Details
Kroger · 5 oz$2.69 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

Low-sodium vegetable broth · 6 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Sale

75%

In recipe$3.00
To buy$4.00
Details
Simple Truth Organic · 32 oz$2.29
Sale
$2.00 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

Butternut squash cubes · 4 Cup

Butternut Squash Cubes Fresh Cut In Store Daily

71%

In recipe$7.14
To buy$10.00
Details
14 oz$5.00 per packageBuy 2Package use: 71%Product matchEstimated at KROGER

Pearl barley · 0.75 Cup

Bob's Red Mill Premium Quality Pearl Barley

18%

In recipe$0.76
To buy$4.29
Details
Bob's Red Mill · 30 oz$4.29 per packageBuy 1Package use: 18%Product matchEstimated at KROGER

Olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Dried rosemary · 1 Teaspoon

ROSEMARY LEAVES - KROGER - 0.75 OZ

5%

In recipe$0.10
To buy$2.19
Details
Kroger · 0.75 oz$2.19 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Smoked paprika · 1 Teaspoon

McCormick Smoked Paprika

4%

In recipe$0.20
To buy$4.99
Details
McCormick · 1.75 oz$4.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 1 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$18.94

· only what you use

$3.16

per serving · 6 servings

You pay at checkout$40.39
47% used in this recipe$21.45 unused

All ingredients selected

Checkout$46.57
Recipe portion$19.02

2 common ingredients not selected — staples start unchecked; select them above to include them.

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-3/4 cup
  • fire-roasted diced tomatoes-1 can
  • olive oil-2 tablespoons
  • dried rosemary-1 teaspoon
  • smoked paprika-1 teaspoon
  • kosher salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Prepare the vegetables and beans
Cutting Board
Colander
Chef’s knife

Dice the onion, rinse the beans and chop the kale, removing tough stems. Cut squash into even ¾-inch cubes and set out a heavy 6-quart pot with a lid.

Keep the knife blade angled away from fingers while chopping.

1 Count yellow onion
2 cans cannellini beans
4 cups kale
4 cups butternut squash
2
Sauté the onion
Wooden spoon
Stovetop
Large heavy pot with lid

Heat the oil in the 6-quart pot over medium heat. Add onion and cook for about 5 minutes, until softened and lightly golden, stirring often.

2 tablespoons olive oil
1 Count yellow onion
3
Bloom the seasonings
Wooden spoon
Stovetop
Large heavy pot with lid

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.

4 cups butternut squash
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
4
Add grains, tomatoes, and broth
Can opener
Measuring cups and spoons
Wooden spoon
Stovetop
Large heavy pot with lid

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.

3/4 cup barley
1 can tomatoes
6 cups vegetable broth
5
Simmer until tender
Wooden spoon
Stovetop
Large heavy pot with lid

Cover and simmer gently for 30–35 minutes, stirring occasionally. Continue until the barley is tender but chewy and squash easily pierced with a fork.

Use oven mitts when handling the hot pot and lid.

6
Finish with beans and kale
Wooden spoon
Stovetop
Large heavy pot with 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.

2 cans cannellini beans
4 cups kale
7
Rest and serve
Wooden spoon

Rest the stew off the heat for 5 minutes to thicken slightly, then serve warm.

8

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