Winter squash and white bean stew is the coziest pot I know how to stir. Navy or cannellini beans simmer from scratch with onion, garlic, and a bouquet garni, then sweet squash and leeks join with slivered sage. Ninety minutes mostly unattended, six servings, and it's better tomorrow.
When the air gets a chill, my kitchen starts calling for a pot of something warm, nourishing, and deeply comforting. This Winter Squash and White Bean Stew is the answer. It’s a rustic, one-pot wonder where the magic happens as it simmers. The winter squash melts into the broth, lending a subtle, earthy sweetness that perfectly complements the creamy white beans and fragrant herbs. It’s more than just a meal; it’s a cozy hug in a bowl, perfect for a quiet winter evening.
Ingredients
• ¾ pound / 340g (12 oz) dried white beans, such as navy, cannellini, or lima
• 1 medium onion, cut in half lengthwise
• 3 to 5 large garlic cloves, 1 crushed and the rest minced
• 1 bouquet garni: 2 sprigs parsley, 2 sprigs thyme, 1 bay leaf, 2 sage leaves, and a Parmesan rind, wrapped in cheesecloth
• 7 to 8 cups (1920 ml) / 1.6 to 1.9 liters water, as needed
• 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil
• 2 large leeks, white and light green parts only, well cleaned and chopped
• 1 pound / 450g (15.9 oz) winter squash, such as butternut, peeled and diced
• 1 tablespoon (15 ml / 0.5 fl oz) fresh sage, slivered
• Sea salt and freshly ground black pepper to taste
• Freshly grated Parmesan or Pecorino cheese for garnish, optional
Instructions
1. Unless using lima beans, soak the beans in a large bowl of water for at least 4 hours or overnight. Drain the beans well.2. Transfer the drained beans to a large, heavy pot or Dutch oven. Add the halved onion, the single crushed garlic clove, the bouquet garni, and 7 cups (1680 ml) of water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour. Once done, remove and discard the onion and crushed garlic.3. While the beans simmer, heat the olive oil in a large skillet over medium heat. Add the chopped leeks and a generous pinch of salt. Cook, stirring occasionally, for about 5 minutes until the leeks have softened but not browned. Stir in the minced garlic and cook for another 30 seconds until fragrant.4. Carefully stir the cooked leeks and garlic into the pot with the beans. Add the diced winter squash and bring the stew back to a simmer. If the aren’t fully submerged, add another ½ to 1 cup (240 ml) of water. Season generously with salt (about 2 teaspoons / 10 ml / 0.3 fl oz to start), cover the pot, and let it simmer for 30 to 60 minutes, until the beans are perfectly tender and the squash is soft enough to begin falling apart.5. Stir in the slivered fresh sage and season with black pepper. Taste and adjust the salt if needed. Remove and discard the bouquet garni before serving. Ladle the hot stew into bowls and garnish with a sprinkle of freshly grated Parmesan or Pecorino cheese, if desired.
Nutritional Information
• Nutritional Highlights
• Rich in Plant-Based Protein: Packed with white beans for a hearty, muscle-supporting meal.
• High in Fiber: Promotes healthy digestion and keeps you feeling full and satisfied.
• Vitamin-Rich: Winter squash provides an excellent source of vitamins A and C, boosting your immune system.
• Naturally Gluten-Free: A wholesome meal suitable for those with gluten sensitivities.
Pro Tips
• Keep It Vegan: To make this recipe fully vegan, simply omit the Parmesan rind from the bouquet garni and skip the cheese garnish. For a cheesy flavor, sprinkle with nutritional yeast before serving.
• Make-Ahead Magic: This stew tastes even better the next day! It can be stored in the refrigerator for up to 4 days or frozen for a quick meal later.
• Squash Shortcut: Save time by using pre-cut butternut squash from the grocery store. If peeling your own, microwave the whole squash for 2-3 minutes to make it easier to cut and peel.
• Quick-Soak Beans: In a pinch? Cover your beans with a few inches of water, bring to a boil, cook for 1 minute, then remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.
FAQ
Q: How can I make this white bean stew vegan
A: To make this recipe completely vegan, simply omit the Parmesan rind from the bouquet garni. When serving, skip the optional Parmesan or Pecorino cheese garnish and sprinkle with nutritional yeast for a similar cheesy flavor.
Q: Is this vegetarian stew a good source of protein
A: Yes, this stew is an excellent source of plant-based protein. The dried white beans are the primary protein source, making this a hearty, nourishing, and satisfying meal perfect for a vegetarian diet.
Q: Can I make this winter squash stew ahead of time
A: Absolutely! This stew is perfect for meal prep as its flavors deepen and improve overnight. You can store it in an airtight container in the refrigerator for up to 4 days or freeze it for a convenient meal later.
Q: What can I use if I don’t have dried beans
A: If you’re short on time, you can substitute dried beans with canned beans. Use approximately four 15-ounce cans of cannellini or navy beans, rinsed and drained. You can skip the initial 1-hour simmering step and add them to the pot along with the squash, reducing the overall cooking time.
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- A Hug in a Bowl: My Go-To Spicy Vegetable Stew
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Winter Squash and White Bean Stew
Ingredients
Method
- Unless using lima beans, soak the beans in a large bowl of water for at least 4 hours or overnight.
- Drain the beans well. 2.
- Transfer the drained beans to a large, heavy pot or Dutch oven.
- Add the halved onion, the single crushed garlic clove, the bouquet garni, and 7 cups (1680 ml) of water.
- Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Once done, remove and discard the onion and crushed garlic. 3.
- While the beans simmer, heat the olive oil in a large skillet over medium heat.
- Add the chopped leeks and a generous pinch of salt.
- Cook, stirring occasionally, for about 5 minutes until the leeks have softened but not browned.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. 4. Carefully stir the cooked leeks and garlic into the pot with the beans.
- Add the diced winter squash and bring the stew back to a simmer. If the aren't fully submerged, add another ½ to 1 cup (240 ml) of water.
- Season generously with salt (about 2 teaspoons / 10 ml / 0.3 fl oz to start), cover the pot, and let it simmer for 30 to 60 minutes, until the beans are perfectly tender and the squash is soft enough to begin falling apart. 5.
- Stir in the slivered fresh sage and season with black pepper.
- Taste and adjust the salt if needed.
- Remove and discard the bouquet garni before serving. Ladle the hot stew into bowls and garnish with a sprinkle of freshly grated Parmesan or Pecorino cheese, if desired.
- Keep It Vegan: To make this recipe fully vegan, simply omit the Parmesan rind from the bouquet garni and skip the cheese garnish. For a cheesy flavor, sprinkle with nutritional yeast before serving.
