Winter Squash Stew with White Beans and Kale

Course Soups and Stews

Ingredients in this Recipe

1 cup apple cider
1 pound peeled and seeded winter squash, such as butternut, hubbard or dumpling, cut into 1 inch chunks
1 quart vegetable broth
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
1/2 teaspoon salt
2 cups cooked white beans, drained
2 sprigs parsley
2 sprigs thyme
4 cups chopped kale or other dark, leafy greens(tough ribs removed)
6 cloves garlic, thinly sliced
Ground black pepper to taste