Crock Pot White Beans, Butternut Squash, Kale, And Olive Stew

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

salt & fresh ground pepper

1 cup kalamata olive , pitted and halved

5 (15 ounce) cans cannellini beans , rinsed and drained (white kidney beans)

3 large onions , chopped

3 red bell peppers , seeded and cut into 1 inch pieces

6 garlic cloves , minced

freshly grated romano cheese (optional)

1 cup canned vegetable broth

1-3 lb butternut squash , peeled seeded and cut into 1 inch cubes

1 tablespoon dried rubbed sage

1 bunch kale , thick stems trimmed and leaves cut crosswise into 2 inch strips

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