Butternut Squash and White Bean Stew
By Zopmama
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Ingredients
- 2 Tablespoons olive oil
- 1 cup slivered onion
- 3/4 cup thinly sliced celery
- 3 cups mushrooms, cut into halves
- 4 cups cubed, peeled butternut squash
- 1 (14 oz) can diced fire-roasted tomatoes
- 1 garlic clove
- 2 cups water
- 2 Tablespoon tomato paste
- 3/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon coarse salt
- 1/8 teaspoon fresh ground black pepper
- 2 (15 oz) cans Great Northern beans, rinsed and drained
Details
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and mushrooms. cook until vegetables start to brown, about 8 minutes. Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper. Mix well. cover and bring to a simmer. Reduce heat and simmer until squash is tender, about 25 minutes.
Uncover and stir in beans. Simmer until thickened, about 10 minutes.
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