Crock Pot White Beans Butternut Squash Kale and Olive Stew

Nutriscore Rating: 80/100

Dive into a bowl of cozy comfort with this Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew—a wholesome, plant-based feast brimming with flavor and nutrition. This slow-cooked wonder combines creamy cannellini beans, sweet butternut squash, and earthy kale with the briny richness of kalamata olives, all simmered in an aromatic broth infused with fire-roasted tomatoes, garlic, and warming spices like smoked paprika, rosemary, and thyme. Perfect for meal prep or a stress-free weeknight dinner, this vegan stew is as satisfying as it is simple to make. Serve it with crusty bread or a drizzle of olive oil for an extra touch of indulgence. Healthy, hearty, and hassle-free, this one-pot recipe is sure to be a staple in your crock pot repertoire!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 cup Dried cannellini beans
• 6 cups Vegetable broth
• 3 cups Butternut squash, peeled and diced
• 4 cups Kale, stems removed and roughly chopped
• 1 cup Pitted kalamata olives, roughly chopped
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 14-ounce can Canned fire-roasted tomatoes
• 2 tablespoons Extra virgin olive oil
• 1 teaspoon Dried rosemary
• 1 teaspoon Dried thyme
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

📝 Instructions

8 steps

1. Rinse the dried cannellini beans and soak them in water overnight or at least 8 hours. Drain and set aside.

2. In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

3. Transfer the onion and garlic mixture to your crock pot.

4. Add the soaked and drained beans, vegetable broth, diced butternut squash, fire-roasted tomatoes (with juices), dried rosemary, dried thyme, smoked paprika, salt, and black pepper to the crock pot. Stir to combine.

5. Cover the crock pot and set it to cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the beans and squash are tender.

6. During the last 30 minutes of cooking, stir in the chopped kale and kalamata olives. Cover and allow the kale to wilt and the flavors to meld.

7. Once done, taste and adjust seasoning with additional salt or pepper if needed.

8. Ladle the stew into bowls and serve warm. Optionally, drizzle with additional olive oil or garnish with fresh herbs for added flavor.

Nutrition Facts

1 serving (550.8g)

Calories		312
% Daily Value*
Total Fat		11.0 g	14%
	Saturated Fat	1.7 g	8%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		1430 mg	62%
Total Carbohydrate		50.1 g	18%
	Dietary Fiber	10.5 g	37%
	Total Sugars	9.9 g
Protein		11.6 g	23%
Vitamin D		0.0 mcg	0%
Calcium		212 mg	16%
Iron		4.4 mg	24%
Potassium		1441 mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 582 cal (28.4%%)

Protein: 274 cal (13.4%%)

Carbs: 1196 cal (58.3%%)