Here's a hearty, earthy stew that just might fill the menu (and the tummies) Thanksgiving Eve or on any blustery cold day! Serve with a nice crusty sourdough bread or cheese toast. This is very filling but very low cal!
2 T. olive oil 2 cups water
1 cup slivered onion 2 T. tomato paste
3/4 cut thinly sliced celery 3/4 teaspoon dried rosemary, crumbled
3 cups mushrooms, cut into halves 1/2 teaspoon coarse salt
4 cups butternut squash, cubed and peeled 1/8 teaspoon freshly ground pepper
1 (14 oz.) can diced, fire-roasted tomatoes 2 (15 oz.) cans Great Northern beans, rinsed and drained
1 garlic clove, pressed
Chopped fresh flat-leaf parsley (optional)
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 -30-45 minutes. Uncover and stir in beans. Simmer until thickened, about 10 more minutes. Sprinkle with parsley, if using. Serves 8.
Nutritional facts per servings: 150 calories, 3.5 g fat, 0mg cholesterol, 7 g protein, 29g carbs, 8g fiber, 690mg sodium.
Note: A 2 lb. butternut squash will equal about 4 cups cubed. I didn't have great northern beans on hand, so I subbed a can of cannellini beans and a can of chick peas. I also upped the nutritional level a tad by throwing in about 1/2 cup cooked red quinoa. (nutritional info does not reflect these changes). I think this would be really good also with some kale or spinach added in the last 10 minutes.