Roasted Vegetable Stew with White Beans

Serves 6
Time 9 hrs 30 min

This hearty vegetable stew is packed with white beans, onions, carrots, parsnips and leeks, and topped with crisp breadcrumbs for a warming, satisfying dish.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 cupsdried Great Northern beans or cannellini beans
    1yellow onion, diced
    3whole cloves
    3sprigs fresh thyme
    2bay leaves
    1celery stalk with leaves, quartered
    5carrots, cut into large chunks, divided
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 poundparsnips, peeled, halved and cut into chunks
    1 smallcelery root (about 1 pound), peeled and cut into chunks
    2leeks, white and light green parts, thickly sliced
    4 teaspoonsextra-virgin olive oil
    2 cupscoarse fresh whole wheat bread crumbs

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Method

Put beans into a large bowl, cover with water and set aside to let soak for 8 to 12 hours; drain.


Transfer beans to a medium oven-proof pot and add enough water to cover by 2 inches.


Bring to a boil and skim off any foam on the surface.


Stud onion with cloves and add to pot.


Stir in thyme, bay leaves, celery and one of the carrots.


Reduce heat to medium-low and simmer, covered, about 45 minutes, or until beans start to become tender.


Discard onion, celery, carrot, thyme and bay leaf and stir in salt and pepper.


Meanwhile, preheat oven to 425°F.


Combine remaining 4 carrots, parsnips, celery root, leeks and oil on a large rimmed baking sheet.


Roast, stirring occasionally, until nearly tender, about 45 minutes.


Transfer roasted vegetables to pot with beans and add additional water to cover, if needed.


Simmer until beans and vegetables are tender, about 15 minutes more.


Pour off excess liquid, leaving just enough so that vegetable and bean mixture is stew-like.


While stew is simmering, reduce oven temperature to 400°F.


Place breadcrumbs on a large rimmed baking sheet and toast about 8 minutes or until lightly golden, stirring once.


Sprinkle bread crumbs evenly over surface of stew.


Transfer stew to oven and bake, uncovered, until bread crumbs are golden brown, 10 to 12 minutes.


Ladle into bowls and serve.

Nutritional Info

Serving Size

Calories

390

Total Fat

5g

Saturated Fat

1g

Cholesterol

0mg

Sodium

450mg

Total Carbohydrate

72g

Dietary Fiber

16g

Total Sugars

10g

Protein

16g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.