Recipe: <!-- -->Roasted Vegetable Stew with White Beans<!-- --> | Whole Foods Market

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