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Roasted Vegetable Stew with White Beans

Name: Roasted Vegetable Stew with White Beans
Total time: 9 h 30 min
Yield: Serves 6
Ingredients: 2 cups dried Great Northern beans or cannellini beans; 1 yellow onion, diced; 3 whole cloves; 3 sprigs fresh thyme; 2 bay leaves; 1 celery stalk with leaves, quartered; 5 carrots, cut into large chunks, divided; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 1 pound parsnips, peeled, halved and cut into chunks; 1 small celery root (about 1 pound), peeled and cut into chunks; 2 leeks, white and light green parts, thickly sliced; 4 teaspoons extra-virgin olive oil; 2 cups coarse fresh whole wheat bread crumbs

Serves 6

Time 9 hr 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:

Ingredients

2 cups dried Great Northern beans or cannellini beans
1 yellow onion, diced
3 whole cloves
3 sprigs fresh thyme
2 bay leaves
1 celery stalk with leaves, quartered
5 carrots, cut into large chunks, divided
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 pound parsnips, peeled, halved and cut into chunks
1 small celery root (about 1 pound), peeled and cut into chunks
2 leeks, white and light green parts, thickly sliced
4 teaspoons extra-virgin olive oil
2 cups coarse 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:

Per serving: 390 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 450mg sodium, 72g carbohydrates (16g dietary fiber, 10g sugar), 16g protein.

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.
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Ingredients

2 cups dried Great Northern beans or cannellini beans
1 yellow onion, diced
3 whole cloves
3 sprigs fresh thyme
2 bay leaves
1 celery stalk with leaves, quartered
5 carrots, cut into large chunks, divided
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 pound parsnips, peeled, halved and cut into chunks
1 small celery root (about 1 pound), peeled and cut into chunks
2 leeks, white and light green parts, thickly sliced
4 teaspoons extra-virgin olive oil
2 cups coarse fresh whole wheat bread crumbs

Shop with Prime

Exclusively for Prime members in select ZIP codes.