White Bean Stew With Basil Puree

This White Bean Stew With Basil Puree makes a hearty meal on a chilly day. Enjoy the smells of butternut squash, carrots, onions, beans and other plant-based ingredients as they simmer in a pot on your stove top. When ready, serve with a dollop of our delicious basil puree prepared with Miso Cashew Cream Sauce.


  • Stew
  • 2 cups butternut squash, diced
  • 2 cups vegetable broth
  • 1/2 cup celery, diced
  • 3 cans cannellini beans (no sodium added)
  • 2 carrots, peeled and diced
  • 1 onion, peeled and sliced
  • 1 bunch of Tuscan kale
  • 2 tablespoons cornstarch
  • 2 tablespoons light miso
  • 2 tablespoons tamari
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • Basil Puree
  • 2 cups basil leaves
  • 1 1/2 cups Miso Cashew Cream Sauce

  • PREP TIME 20
  • COOK TIME 30
  • Serves 4-6


  1. Heat a large stew pot over medium heat. Add sliced onions and stir to keep the onions from burning. If the pan starts to turn dark brown reduce the heat to low. Cook onions until they are a light brown.
  2. Add vegetable broth to the pot and bring to a boil. Add butternut squash, carrots, and celery. Once the stock returns to a boil reduce the heat to low.
  3. Rinse and drain beans. Add beans, miso, tamari, granulated garlic and smoked paprika to the pot.
  4. Wash and remove stems from kale leaves. Cut the leaves into strips and place in the stew. Cook for 15 to 20 minutes. The butternut squash should be tender. If the stew becomes too thick add a little vegetable broth.
  5. In a small pot, bring 4 cups of water to a boil. Add basil leaves to the water and cook until leaves have wilted, 15 to 20 seconds. Remove leaves from the water and rinse under cold water.
  6. Gently squeeze water from the basil leaves and place into a blender with cashew cream. Blend until basil puree is smooth and bright green.
  7. To serve, portion stew into a bowl and add a dollop of basil puree on top.