• Winter Squash & White Bean Stew

By Michael Paynic
  • Servings: 4

Ingredients

2 Tbsp. olive oil
4–5 slices of bacon, chopped
3 leeks, sliced
3 cloves garlic, peeled and minced
3 cups winter squash, peeled and cubed
4–5 cups chicken stock
1 cup white wine
4 Roma tomatoes, chopped
Sea salt and pepper to taste
2–15 oz. cans cannellini beans, drained & rinsed
6 fresh thyme sprigs 2 Tbsp. parsley, chopped

Preparation

  1. In a medium soup pot, sauté bacon, leeks and garlic in olive oil until bacon starts to brown. Add squash, stock, wine and tomatoes. Season with salt and pepper.
  2. Stir and simmer for about 30 minutes or until squash is just tender and flavors meld; adjust seasonings to taste. More chicken stock may need to be added as the stew simmers.
  3. Add drained beans and simmer gently for an additional 5 minutes.
  4. Garnish with fresh parsley and thyme. Serve with crusty bread to soak up the yummy broth.

More Recipes You May Enjoy

Recipe Finder

Similar Recipes

Browse All Categories

Appetizers
Beverages
Desserts
Fall
Gluten Free
Main
Salads
Sides
Soups
Southwestern
Spring
Summer
Thanksgiving
Vegan
Vegetarian
Winter

Back to Recipes Page