Butternut Squash and White Bean Stew

8 Servings
Recipe Recipe by Jean Kressy from Relish Magazine
Husband-Tested in Alice’s Kitchen

While visiting my parents, I made several pots of stew so my mother would have some time off in the kitchen. This is one of the stews I made. It has few calories and carbs and it’s high in fiber, so this is one healthy stew! The original recipe calls for rosemary. My mother didn’t have any, so I used thyme. This is one yummy stew that’s a cinch to make.
I peel and cube winter squash on one day, store it in the fridge, and then all I have to do the next day is put all the ingredients together for a quick dinner.

Ingredients
2 tablespoons olive oil
1 cup slivered onion
3/4 cup thinly sliced celery
3 cups mushrooms, halved
4 cups cubed, peeled butternut squash
1 (14-ounce) can diced fire-roasted tomatoes
1 garlic clove, minced
2 cups water
2 tablespoons tomato paste
1 teaspoon dried rosemary, crumbled or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 (15-ounce) cans Great Northern beans, rinsed and drained
Chopped fresh flat-leaf parsley (optional)

Instructions
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.
2. 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, stir in beans and simmer until stew consistency, about 10 minutes. Sprinkle with parsley, if desired.

Nutritional Information
Per serving: 150 calories, 4g fat, 0mg chol., 5g prot., 24g carbs., 7g fiber, 420mg sodium.