Butternut Squash and White Bean Stew with Rosemary and Tomatoes

Since today is only the first day of spring, I thought I could eke out a winter soup recipe.  Trader Joe’s is still carrying butternut squash already peeled and diced, which really saves time in the kitchen.  I'm sure there are more cold days in store for us - so keep this recipe in mind when we get back to a normal March weather!

Butternut Squash and White Bean Stew with Rosemary and Tomatoes

A year in a Vegetarian Kitchen cookbook

3            tablespoons extra-virgin olive oil

1            medium onion, halved and thinly sliced

               salt

5            medium garlic cloves, minced

2            15 oz. cans cannellini beans, rinsed and drained

1            small butternut squash, peeled, seeded, and cut into 1-inch dice

              (about 3 1/2 cups)

1            14.5 oz. can diced tomatoes

3            cups water

1            tablespoon minced fresh rosemary

              freshly ground black pepper

              soy parmesan cheese, optional

Heat 2 tablespoons of the oil in a Dutch oven over medium heat until simmering.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes.  Add 4 of the minced garlic cloves and cook until fragrant, and about 1 minute. Add the beans, squash, tomatoes, and water and bring to a boil.  Reduce the heat, cover, and simmer, stirring occasionally, until the squash is tender, about 30 minutes.  Remove the cover and continue to simmer until the stew thickens, about 15 minutes. 

While the stew is simmering, stir the rosemary, the remaining minced garlic clove, the remaining 1 tablespoon oil, and salt to taste together in a small bowl.

To serve, swirl in the rosemary mixture and sprinkle with soy parmesan – if desired.