Tuscan Kale & White Bean Stew

Step 1

Heat the oil in a large dutch oven to stockpot over medium heat. Once hot, add the garlic and onions and saute for 2 - 3 minutes until the onions start to soften. Add the seasonings and squash and cook another 3 - 4 minutes until everything is super fragrant. Deglaze the pan with a splash of water as needed.

Step 2

Stir in the beans, tomatoes, quinoa, broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the kale. Cover again and cook for another 5 - 10 minutes until the squash is tender.

Step 3

Remove the pan from the heat and stir in the nutritional yeast and lemon juice. Allow to cool slightly, then taste and adjust seasonings as desired.

Step 4

Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!