Crock Pot White Beans, Butternut Squash, Kale, And Olive Stew - cooking recipe

Ingredients

3 large onions, chopped
6 garlic cloves, minced
1 -3 lb butternut squash, peeled seeded and cut into 1 inch cubes
3 red bell peppers, seeded and cut into 1 inch pieces
1 cup canned vegetable broth
1 bunch kale, thick stems trimmed and leaves cut crosswise into 2 inch strips
1 tablespoon dried rubbed sage
5 (15 ounce) cans cannellini beans, rinsed and drained (white kidney beans)
1 cup kalamata olive, pitted and halved
salt & fresh ground pepper
freshly grated romano cheese (optional)

Preparation

Combine all ingredients except the cheese in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.