Squash Turnip Green and White Bean Stew
Warm, hearty, and brimming with wholesome goodness, this Squash Turnip Green and White Bean Stew is the ultimate comfort food for cozy evenings. A medley of tender butternut squash, earthy turnip greens, and creamy cannellini beans comes together in a flavorful broth seasoned with smoked paprika, cumin, and thyme. Perfectly balanced with aromatic hints of garlic and onion, this nutritious, one-pot meal is as satisfying as it is nourishing. Ready in under an hour, this plant-based stew is ideal for busy weeknights or meal prepping, and it pairs beautifully with crusty bread or a bed of grains. Whether you're looking for a vegan main course or a vibrant addition to your winter recipe repertoire, this dish delivers bold flavors and a comforting warmth that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 large garlic cloves
- 3 cups butternut squash
- 2 medium carrots
- 6 cups vegetable broth
- 2 cups cannelini beans (cooked or canned, rinsed and drained)
- 6 cups turnip greens
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and mince the garlic. Add them to the pot and sauté for 4-5 minutes until the onion is translucent and fragrant.
Peel and dice the butternut squash into 1/2-inch cubes. Slice the carrots into thin rounds. Add both to the pot and sauté for another 5 minutes.
Pour in the vegetable broth and bring to a boil. Lower the heat to a simmer and cook for 15 minutes or until the squash and carrots are fork-tender.
Add the cannellini beans, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Stir well to combine.
Roughly chop the turnip greens, discarding any tough stems. Add the greens to the stew and cook for 5-7 minutes until wilted and tender.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or over cooked grains, if desired.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 25.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4091 mg | 87% | |
*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.
