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Spanish White Bean Stew
Source: dLife

A hearty soup that combines white beans, butternut squash, and Spanish flavors.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 273.2
Total Carbs 43.9 g
Dietary Fiber 11.1 g
Sugars 9.5 g
Total Fat 5.9 g
Saturated Fat 1.6 g
Unsaturated Fat 0.5 g
Potassium 550.8 mg
Protein 10.2 g
Sodium 419.2 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  fresh chopped onion
2 each  medium garlic cloves
1 tbsp  olive oil
1 tbsp  fennel seed, ground
1 tsp  ground thyme
8 oz  fresh cabbage leaves
4 each  medium celery stalk
1 each  butternut squash
0 3/4 cup  red bell peppers, sliced
6 cup  low sodium vegetable broth
1 3/4 cup  cooked white beans
1 pinch  saffron
1 pinch  salt and pepper
  1. In a soup pot, saute the onions and garlic in the oil for about 10 minutes. Stir in the fennel and thyme.
  2. Add the cabbage and celery, cover, and cook the vegetables until they are nearly tender, about 5 minutes.
  3. Add the squash, bell peppers, and stock. Bring to a boil and cook for 5 to 10 minutes more, until the squash softens.
  4. Stir in the white beans and crumble in the saffron. When the soup is hot, add salt and pepper to taste.

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