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One-Pot Tuscan White Bean Stew

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Ingredients
  

  • 2 tablespoons of extra virgin olive oil
  • 4 garlic cloves thinly sliced
  • ¼ teaspoon red pepper flakes
  • 1 can 14.5-ounce diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 medium butternut squash peeled and cubed about 2 cups
  • 2 celery stalks chopped
  • 1 can 15-ounce white beans, drained
  • 1 bunch lacinato kale or baby spinach stems removed, roughly chopped
  • Toasted bread and shaved vegetarian parmesan to serve optional

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic and red pepper flakes and cook until fragrant (about 2 minutes).
  • Add celery and saute for 2 minutes.
  • Add diced tomatoes (with juice) and continue cooking for an additional 2 minutes.
  • Add vegetable broth, butternut squash, salt, and pepper and simmer until butternut squash is fork tender (about 15 minutes).
  • Add white beans and kale or spinach and stir to wilt.
  • Optional: Serve with toasted bread and garnish with parmesan cheese except during phase 2-3.
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