Bean and Root-Vegetable Stew | Experience Life

Ingredients

• 2 tbs. extra-virgin olive oil
• 1 cup chopped onion
• 8 cups chopped root vegetables (parsnip, turnip, rutabaga, celery root)
• 3 tbs. tomato paste
• 1/2 tsp. chopped fresh sage
• 1 tsp. salt
• Freshly ground black pepper
• 2 cups dry cannellini beans, soaked overnight or for at least three hours, then drained
• 6 cups vegetable broth
• 1 bunch kale, stems removed, leaves coarsely chopped
• Grated Parmesan cheese