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Plated meal

Sage and Bean Stew with Butternut Squash

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Italian
  • Contains Dairy

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Rustic Italian town.

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Nutrition Per Serving

  • Calories 421
  • Carbs 65.7g
  • Fat 16.1g
  • Fibre 14.9g
  • Protein 15.2g
  • Sugar 7.3g


1 reviews

    Follow the recipe steps below

  • 0.0 min

    Bring the correct amount of water to the boil to make the stock. Add the stock cube and stir until dissolved. Then remove from the heat.

  • 1.0 min

    Peel and chop the onion and finely chop the garlic.

  • 3.5 min

    Peel and finely chop the butternut squash into 1cm pieces.

  • 5.5 min

    Heat the olive oil in a saucepan over medium-high heat.

  • 6.5 min

    Add the butternut squash to the saucepan and cook until starting to soften.

  • 10.0 min

    Add the onion and garlic to the saucepan with the butternut squash and sauté until the onion is softened and translucent.

  • 12.5 min

    Add the cumin and stir until onion mixture is coated.

  • 13.0 min

    Add the beans, sage and stock and stir through.

  • 15.0 min

    Bring to the boil and then lower to keep at a low simmer.

  • 17.0 min

    Season with salt and pepper to taste.

  • 20.0 min

    When the butternut squash is soft, remove from the heat and stir through the cream.

  • 22.0 min

    Distribute the soup among serving bowls and serve.

15.00 Millilitres
Butternut Squash
Butternut Squash
250.00 Grams
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
finely chopped
1.00 Clove
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 350ml per person
350.00 Millilitres
Ground Cumin
Ground Cumin
0.50 Teaspoons
Brown Onion
Brown Onion
1.00 Whole
White Beans
White Beans
200.00 Grams
Fresh Sage
Fresh Sage
4.00 Leaves


1 reviews


5 out of 5 stars
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