Equipment
Ingredients
Base and Aromatics
- 30 ml olive oil, extra virgin
- 150 g yellow onion, diced
- 100 g carrot, diced
- 100 g celery, diced
- 15 g garlic, minced
Vegetables and Pulses
- 500 g butternut squash, peeled, seeded, and cut into 2cm cubes
- 250 g cannellini beans, rinsed and drained
- 250 g red kidney beans, rinsed and drained
Broth and Seasonings
- 800 g crushed tomatoes, canned
- 500 ml vegetable broth, low sodium preferred
- 2 g dried oregano
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 g fresh basil, roughly torn just before serving
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
Add the minced garlic and dried oregano to the pot. Stir constantly and cook until highly fragrant, about 1 minute, being careful not to let the garlic brown.
Stir in the cubed butternut squash, crushed tomatoes, and vegetable broth. Increase the heat to bring the liquid to a gentle boil around 100°C/212°F, then immediately reduce the heat to maintain a steady simmer at 90°C/195°F. Cover partially and cook for 20 minutes.
Add the drained cannellini and kidney beans to the stew. Simmer uncovered for an additional 10 minutes to allow the flavors to meld and the broth to thicken slightly.
Remove the pot from the heat. Stir in the kosher salt, black pepper, and torn fresh basil. Taste the broth and adjust the seasoning if necessary before serving.
Chef's Notes
- Draining and thoroughly rinsing canned beans removes excess sodium and the metallic canning liquid, leading to a much cleaner tasting broth.
- For an even richer texture, you can add a parmesan rind during the simmering phase if keeping the dish strictly dairy-free or vegan is not a hard requirement.
- Stews like this benefit significantly from resting. Allowing it to cool and sit in the refrigerator overnight allows the complex carbohydrates in the beans and squash to absorb the aromatics, resulting in a profoundly deeper flavor the next day.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavor improves after 24 hours.
Freezer: 3 months — Freeze in individual portions. The squash may soften further upon reheating.
Reheating: Gently reheat on the stovetop over medium-low heat or in the microwave until thoroughly warmed.
