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SERVES:
6

INGREDIENTS:

• 1 large onion, peeled and cut into 3/4-inch dice


• 2-3 large cloves garlic, peeled and thinly sliced


• Olive oil for sautéing onions and garlic


• Approx. 1 1/2 cups peeled, 3/4-inch diced carrots


• Approx. 1 1/2 cups peeled, 3/4-inch diced turnips


• Approx. 1 1/2 cups peeled, 3/4 inch diced parsnips


• Approx. 1 1/2 cup 3/4 inch diced potatoes


• 4-6 cups vegetable broth (or see hints below)


• 2 bay leaves


• 1 Tbs chopped fresh thyme (optional)


• 1 15-ounce can white beans, well drained


• 1 15-ounce can diced tomatoes


• 3-4 ounces baby spinach (or more to taste)


• Salt and pepper to taste


• Grated parmesan cheese for garnish (optional)

PROCEDURE:

Use a large, heavy bottomed pot...with a splash of olive...to saute one large chopped onion and 2-3 thinly sliced cloves of garlic until they soften up a bit.

Once you are happy with the onions, add equal amounts of peeled diced carrots, parsnips, turnips and potatoes and then add enough vegetable stock to cover.

It's important that the vegetables are cut into equal sizes so they cook in the same amount of time and you can add a couple of bay leaves and an optional Tbs of fresh chopped thyme if you like and let it simmer along until the vegetables are just cooked through.

Then add 1 well drained 15-ounce can of white beans and 1 15-ounce can of diced tomatoes...juice and all....season that with salt and pepper to taste, let it cook along for 5 minutes or so and then add a good handful of baby spinach, if you're using it, let it wilt in and it is good to go!

Serve it up in individual bowls with a little extra virgin olive oil and grated parmesan cheese on top!

HINTS:

There are no set amounts for a stew like this but it is a good idea to have everything cut and ready to go before you start cooking and you could stretch the vegetable stock with a little water if you needed to.....say 4 cups stock with 2 cups water....or just use water if you like.