Pumpkin and White Bean Stew Recipe
A thick and hearty stew full of fall flavors.
Ingredients
- 1 large white onion, coarsely chopped
- 3 cloves garlic, minced
- 1 serrano chili
- 0.25 tsp hot or sweet paprika
- 1 tbsp tomato paste
- 4 cup white beans, great northern or cannellini (cooked)
- 1 cup sugar pumpkin, peeled, seeded, and cut into 1-inch chunks
- 3 cup organic vegetable broth (carton OR homemade)
- 15 sprigs cilantro
Instructions
- In a stockpot on medium-high heat, sauté onion, garlic, and serrano chile with 1 tbsp water about 5 minutes. If necessary, add water 1 tbsp at a time to keep the vegetables from sticking to the pan.
- Stir in paprika and tomato paste. Cook for 1 minute.
- Add pumpkin, beans, vegetable stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, until pumpkin is tender, about 25 minutes. Remove and discard cilantro. Serve while hot.
Nutrition
Serving: 2gCalories: 390kcalCarbohydrates: 46gProtein: 23gFat: 1.6gFiber: 27g
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