Bean and Root-Vegetable Stew | Experience Life

Name: 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

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Once you soak the beans, this hearty stew comes together in roughly 30 minutes and is perfect for a winter day.

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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