1 Tbsp olive oil
4 small shallots - quartered
2 cloves garlic - minced
3 carrots - peeled and sliced into 1/4“ rounds
1 large (2-3 small) turnip - peeled and chopped
1 lb parsnips - peeled and sliced into 1/4” rounds
48 oz great Northern beans - drained and rinsed
14 1/2 oz crushed tomatoes - undrained
1-15oz can vegetable broth
2 bay leaves
1 1/2 tsp dried thyme or savory
Salt and freshly ground black pepper to taste
1 cup bread crumbs
1/4 cup fresh parsley - minced
3 Tbsp olive oil
Heat oil in dutch oven over medium heat. Add shallots, garlic, and carrots. Cover and cook 5 min to soften.
Reduce heat to low, add remaining ingredients through salt & pepper and cook, stirring occasionally, 1 hour.
Heat oven to 400F. In small bowl mix bread crumbs with parsley and olive oil and sprinkle over top.
Bake until top is golden brown, approx. 15 min.
Large Batch: Double all ingredients and cook in 8 qut stock pot. Place desired portion in baking dish, cover with bread crumbs and brown in oven.
Serves: 6 Total cook time: 1:20
Source: Vegetarian Times magazine