Ingredients

The following ingredients have 6 Servings
  • 470 ml | 2 cups hot vegetable stock
  • 1 small butternut squash (peeled and cubed)
  • 2 sweet potatoes (peeled and cubed)
  • 3 cloves garlic (peeled and sliced)
  • 1 large red onion (peeled and roughly chopped)
  • 1/2 red chilli (seeded and very finely diced)
  • 200 g | 7oz curly Kale (finely chopped)
  • 1 x400g | 14oz can chopped tomatoes
  • 1 x400g | 14oz can cannellini beans (drained and rinsed)
  • 2 tbsp tomato paste
  • 1 tsp sugar (optional)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt and freshly ground pepper to season
  • plenty of finely chopped flat leaf parsley to serve
  • Parmesan cheese to serve (optional)

Instruction

  • Drizzle the slow cooker bowl with the olive oil and add the garlic, onion, squash, sweet potatoes, tomatoes, tomato paste and beans.
  • Sprinkle the sugar, paprika and dried herbs, add the chopped chilli and a generous pinch of salt.
  • Pour the hot stock over everything and stir together. Cook for 4 hours on high.
  • Add the kale and stir into the stew then cook for another hour on high.
  • Season with salt (if needed) and freshly ground pepper. Sprinkle with chopped parsley and Parmesan, if using, and serve with plenty of crusty bread.