Butternut Squash and White Bean Stew
(adapted from Relish)
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic
2 stalks celery, diced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dried rosemary
1 tablespoon dried parsley
2 tablespoons tomato paste
1 can (14 ounce) diced tomatoes
4 cups butternut squash, peeled and cubed
2 cups water
2 cans (15 ounces) white beans, drained and rinsed
1) Heat oil in a large pot. Add onion, garlic, and celery and cook until tender.
2) Add salt, pepper, rosemary, and parsley and stir until fragrant. Add diced tomatoes, squash, and water and mix well. Cover and bring to a simmer.
3) Reduce heat and simmer for 30 minutes or until squash is tender. Uncover, stir in beans, and simmer until stew consistency. Garnish with parmesan cheese, if desired. Enjoy!