From Bon Appetit

¼ cup olive oil                                                  3 large onions, chopped

6 garlic cloves, minced                                      1 Butternut Squash, peeled, seeded, and cut

3 red bell peppers, seeded, cut into                        into 1 ½ inch cubes

   1 ½ inch pieces                                              1 ½ cups vegetable broth

1 large bunch kale, de-stemmed, leaves             1 TBSP dried rubbed sage

   cut crosswise into 2 inch strips                       5 cans (15 oz.) cannelli beans, drained   

1 cup Kalamata olives, pitted and halved              and rinsed

Freshly grated Romano Cheese

Heat oil in heavy large Dutch oven over medium-high heat.  Add onions and garlic; sauté until tender, about 10 minutes.  Add squash; sauté 10 minutes.  Add bell peppers and stir to coat with onion mixture, add broth.  Cover and simmer until squash is just 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 till heated through.  Season to taste with salt and pepper.  Serve with grated Romano cheese on top.