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Winter Squash Stew with White Beans and Kale

 2 sprigs parsley                      

2 sprigs thyme

2 bay leaves                           

1/2 teaspoon salt

1 tablespoon extra virgin olive oil

1 yellow onion, chopped

6 cloves garlic, thinly sliced

1 cup apple cider

1 quart vegetable broth

4 cups chopped kale or other dark, leafy greens, (tough ribs removed)

2 cups cooked white beans, drained

Ground black pepper, to taste

1 pound peeled and seeded winter squash,  cut into 1-inch chunks  


Tie parsley, thyme and bay leaves together with a piece of kitchen twine and set herb bundle aside. Heat oil in a large pot over medium heat. Add onion and reserved herb bundle and cook until onions are just softened, about 5 minutes. Add garlic and continue to cook until onions are translucent, 3 to 4 minutes more. Add cider and broth and bring to a boil, then add kale, beans, salt and pepper, reduce heat and simmer, uncovered, for 15 minutes.  Add squash and cook until just tender, about 10 minutes more. Discard herb bundle, ladle stew into bowls and serve.

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