Late Harvest Vegetable Potluck Stew

Late harvest stews grew from American potluck tables, where neighbors shared whatever the garden still offered as the season turned. This one-pot version leans on butternut squash, Yukon golds, and cannellini beans simmered with thyme for a hearty, shareable dinner.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 265 cal
• 11g protein
• 42g carbs
• 8g fat
• 3g fiber

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Ingredients

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 3 cups cubed butternut squash
• 2 medium Yukon gold potatoes
• 1 medium zucchini
• 3 medium ripe tomatoes
• 5 cups vegetable broth
• 1 can (15 oz), drained cannellini beans
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 cups chopped fresh kale
• 1/4 cup chopped fresh parsley
• for serving grated Parmesan

Instructions

1. 1Heat the olive oil in a large heavy Dutch oven or stockpot over medium heat. Dice the onion, carrots, and celery and add them to the pot; cook 6 to 8 minutes, stirring occasionally, until the onion turns translucent and the edges begin to soften.
2. 2Mince the garlic and stir it in for 1 minute until fragrant. Meanwhile, peel and cube the butternut squash and potatoes into roughly 3/4-inch pieces so they cook evenly.
3. 3Add the squash and potato cubes to the pot and cook another 3 to 4 minutes, stirring so they pick up a light golden edge. Dice the fresh tomatoes and slice the zucchini into half-moons.
4. 4Pour in the vegetable broth, then add the diced tomatoes, drained cannellini beans, thyme sprigs, bay leaf, salt, and pepper. Bring the mixture to a gentle boil over medium-high heat.
5. 5Once boiling, reduce the heat to low, cover partially, and simmer for 20 to 25 minutes until the squash and potatoes are fork-tender but not falling apart. Stir once or twice so nothing sticks.
6. 6Stir in the zucchini and chopped kale during the last 5 to 7 minutes of simmering. The zucchini should stay bright and just tender; the kale will wilt into silky ribbons.
7. 7Remove and discard the thyme stems and bay leaf. Taste the broth and adjust salt and pepper. Stir in most of the chopped parsley, saving a little for garnish.
8. 8Ladle the stew into a wide serving bowl or keep it in the Dutch oven for potluck-style serving. Finish with a shower of remaining parsley and a generous grating of Parmesan at the table so guests can customize their bowls. Serve with crusty bread for dunking.