How to make it

  • Heat oil in large Dutch oven over med-high heat. Add onions and garlic; saute until tender, about 10 minutes. Add squash, saute 10 minutes. Stir in bell peppers. Add broth; cover and simmer until squash is tender, about 10 minutes.
  • Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
  • Transfer stew to a large shallow bowl. Sprinkle generously with grated cheese, if desired.

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