White Bean Stew w Butternut Squash, Turkey Sausage, & Sage
You can make this hearty, filling, healthy stew in about 30 minutes in just one pot! It’s packed with family-friendly flavor and is excellent to meal prep for the week. You can also freeze leftovers in individual containers for later! Just 4 SP on WW Green & 2 SP on Blue or Purple plans!
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Ingredients
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1 teaspoon olive oil extra virgin | |
1 onion chopped (about 1 cup) | |
1 teaspoon garlic minced | |
1/2 lb sweet or spicy Italian turkey sausage sliced thinly | |
4 cups chicken broth low sodium | |
4 cups butternut squash diced (fresh or frozen) | |
1 teaspoon fresh sage or 1/2 tsp dried sage | |
pinch nutmeg | |
1 19 oz can cannellini beans rinsed and drained | |
1 teaspoon lemon juice | |
1/2 teaspoon kosher salt | |
2 tablespoon Parmesan cheese grated | |
fresh ground black pepper for garnish |
Nutritional Information
186kcal
Calories
20g
Carbohydrates
12g
Protein
7g
Fat
3g
Saturated Fat
32mg
Cholesterol
2014mg
Sodium
739mg
Potassium
3g
Fiber
6g
Sugar
12155IU
Vitamin A
60mg
Vitamin C
120mg
Calcium
7mg
Iron
Directions
1.
Heat olive oil over medium high heat in a large soup pot. Add onion, sprinkle with 1/2 tsp salt and sauté for 5-10 minutes until softened.
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2.
Add sausage slices and cook for an additional 10 minutes, stirring often until browned on all sides.
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3.
Add garlic and cook for 1 minute. Add chicken broth, squash, sage, and nutmeg. Increase heat to high and bring to a boil.
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4.
Reduce to a simmer and cook for 10 minutes or until squash is fork tender.
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5.
Add cannellini beans and heat an additional 5 minutes to heat through.
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6.
Stir in lemon juice and additional salt to taste. Ladle into bowls and serve garnished with Parmesan and pepper.
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