• 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

1. Heat oil in dutch oven over medium heat. Add shallots, garlic, and carrots. Cover and cook 5 min to soften.
2. Reduce heat to low, add remaining ingredients through salt & pepper and cook, stirring occasionally, 1 hour.
3. Heat oven to 400F. In small bowl mix bread crumbs with parsley and olive oil and sprinkle over top.
4. 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