White Bean And Rosemary Stew

Name: White Bean And Rosemary Stew
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 onion; 4 cloves garlic; 3 cups diced butternut squash; 2 cans white beans; 3 cups vegetable stock; 2 fresh rosemary sprigs; 1 bay leaf; Salt and black pepper to taste; Red pepper flakes to taste

Creamy white bean stew with garlic, rosemary, and roasted vegetables.

45 min · Beginner · 310 cal · 16g protein · $1.40/serving · American

Vegan Comfort Food Meal Prep

45minutes

5servings

310calories

16gprotein

$1.40per serving

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Ingredients (serves 5)

3 tablespoons olive oil
1 onion
4 cloves garlic
3 cups diced butternut squash
2 cans white beans
3 cups vegetable stock
2 fresh rosemary sprigs
1 bay leaf
Salt and black pepper to taste
Red pepper flakes to taste

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft.
2
Add garlic slices and cook for 1 minute.
3
Stir in butternut squash, white beans, vegetable stock, rosemary, and bay leaf.
4
Bring to a boil, then reduce heat and simmer for 30 minutes until squash is very tender.
5
Remove rosemary sprigs and bay leaf. Season with salt, pepper, and red pepper flakes.
6
Serve hot.