White Bean, Butternut Squash, Kale and Olive Stew Recipe

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White Bean, Butternut Squash, Kale and Olive Stew
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Ingredients:

Directions:

  1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
  2. Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
  3. Transfer stew to large shallow bowl. Sprinkle generously with cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1090.62 Kcal (4566 kJ)
Calories from fat 663.5 Kcal
% Daily Value*
Total Fat 73.72g 113%
Cholesterol 145.2mg 48%
Sodium 967.4mg 40%
Potassium 1217.96mg 26%
Total Carbs 76.85g 26%
Sugars 11.78g 47%
Dietary Fiber 15.43g 62%
Protein 36.5g 73%
Vitamin C 122.3mg 204%
Vitamin A 4.1mg 138%
Iron 32.1mg 178%
Calcium 276mg 28%
Amount Per 100 g
Calories 123.72 Kcal (518 kJ)
Calories from fat 75.27 Kcal
% Daily Value*
Total Fat 8.36g 113%
Cholesterol 16.47mg 48%
Sodium 109.74mg 40%
Potassium 138.17mg 26%
Total Carbs 8.72g 26%
Sugars 1.34g 47%
Dietary Fiber 1.75g 62%
Protein 4.14g 73%
Vitamin C 13.9mg 204%
Vitamin A 0.5mg 138%
Iron 3.6mg 178%
Calcium 31.3mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.2
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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