3cups(420g)butternut squashdiced into 1-inch cubes
1cup(124g)zucchinidiced into quarters
5carrotssliced
5celery stalksdiced
Fresh thyme off 4 sprigs of thyme leaves
1tablespoonrosemary leavesroughly chopped (this was roughly 1 sprig of rosemary for me)
½cup(118ml)cashew milk
3cups(710ml)vegetable broth
30ounce(851g)canned cannelloni beansdrained and rinsed
Salt and pepperto taste
3cups(201g)loosely packed tuscan kale
Instructions
In a large pot such as a dutch oven, add olive oil and heat up over medium-high heat. Once oil is hot, add onions and garlic to the oil. Cook for 2 minutes, or until fragrant and slightly softened.
Add butternut squash, zucchini, carrots, celery, thyme, and rosemary to the pot. Continue to cook until ingredients are slightly softened, about 7-10 minutes.
Add cashew milk, vegetable broth, and beans to pot. Season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover the pot and let simmer for 20-25 minutes, or until all the vegetables have softened and the liquid has reduced slightly.
Carefully take an immersion blender and pulse blend it throughout the mixture to make it slight creamy and thicker. You can do this as much as you want but I like to keep a lot of my veggies still chunky for texture.
Finally, throw in the tuscan kale, stir to incorporate and wilt.
Serve warm. Store leftovers in an airtight container in the refrigerator.
Notes
If you do not have an immersion blender, you can carefully add some of the mixture to a blender and blend it up and pour it back into the stew.