White Bean and Butternut Squash Stew with Rosemary~
This stew is the ultimate in tasty comfort food, and will sustain you through the last dreary dregs of winter...
-olive oil, salt and pepper
-1 onion, halved and sliced thinly
-5 cloves of garlic, chopped finely
-2 19-oz cans of white beans, rinsed
-1 small butternut squash (weighing about 1.5 lbs), peeled, seeded and cut into tiny squares
-1 medium can/jar of diced tomatoes
-1 hard cheese rind
-3 cups water
-chopped, fresh rosemary (1-3 tbsp)
1) Heat 2 tbsp of olive oil in a large pot over medium heat, add the onions and a good pinch of salt and cook, stirring until soft (about 8 minutes), add most of the chopped garlic and cook for 1 minute more
2) Add the beans, squash, tomatoes and juices, cheese rind and water--bring to a boil then reduce heat and simmer for 45 minutes, removing the lid for the last 15 minutes to thicken
3) In a small bowl combine the chopped rosemary, the remaining garlic, salt to taste and about 1 tbsp of oil and stir to combine
4) To serve: remove the cheese rind, stir in the rosemary mixture and salt and pepper to taste, and pour into bowls lined with a slice or two of toasted crusty bread, drizzling olive oil on top if desired
Serves 2 with leftovers for lunches!