Crock Pot White Beans Butternut Squash Kale and Olive Stew

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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 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

Directions

Step 1

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

Step 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.

Step 3

Transfer the onion and garlic mixture to your crock pot.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 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

Serving size	(3226.0g)

Amount per serving	% Daily Value*
Calories	2271.9

Total Fat 114.0g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 10985.5mg	0%
Total Carbohydrate 281.3g	0%
Dietary Fiber 62.5g	0%
Total Sugars 54.5g
Protein 64.4g	0%

Vitamin D 0IU	0%
Calcium 1222.6mg	0%
Iron 28.0mg	0%
Potassium 7633.4mg	0%

*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: 42.6%

Protein: 10.7%

Carbs: 46.7%