Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, sliced
2 cloves garlic, minced
15 oz pumpkin puree (fresh or canned)
2 cans (15 oz each) cannellini beans, rinsed and drained
3 cups vegetable broth
1 tsp fresh sage, chopped
1/2 tsp dried thyme
2 cups chopped kale or spinach
Salt and pepper to taste
Instructions
Step 1: Heat olive oil in a large pot over medium heat and sauté onion and carrots for 5-7 minutes until soft.
Step 2: Add the garlic, sage, and thyme, stirring for 1 minute until fragrant.
Step 3: Stir in the pumpkin puree and vegetable broth, whisking until the base is smooth and well combined.
Step 4: Add the drained white beans and bring the pumpkin and white bean stew to a gentle simmer.
Step 5: Let the stew simmer for 15 minutes to allow flavors to meld, then stir in the kale and cook for 2 more minutes until wilted.
Step 6: Season with salt and pepper to taste and serve warm.
Notes
Use fresh roasted pumpkin for a deeper, sweeter flavor profile.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pumpkin stew, white bean recipe, autumn dinner, vegan stew, healthy pumpkin recipe
