| |
| INGREDIENTS |
| 1 tbsp. |
olive oil |
| 4 |
small shallots, quartered |
| 2 |
cloves garlic, minced |
| 3 |
carrots, peeled and sliced into ¼ inch rounds |
| 1 |
turnip, peeled and diced |
| 1 |
parsnip, peeled and sliced into ¼ inch rounds |
| 3 cans |
(15.5 oz.) great Northern beans, drained and rinsed |
| 1 can |
(14.5 oz.) crushed tomatoes, undrained |
| 1½ cups |
vegetable stock |
| 2 |
bay leaves |
| 1¼ tsp. |
dried thyme |
| 3 tbsp. |
toasted bread crumbs for garnish |
| 1 tbsp. |
parsley, minced for garnish |
|
|
|
| RECIPE |
-
Pour oil into slow cooker and turn to high.
-
Add shallots and garlic, cover to cook and soften for about 15-20 minutes.
-
While shallots and garlic are cooking, prepare vegetables.
-
Add vegetables and remaining ingredients except for garnish.
-
Cover and cook on low for 6-8 hours.
-
Place in bowls and top with breadcrumbs and parsley.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
490 |
|
| Total Fat |
5 g |
|
| Sodium |
260 mg |
|
| Total Carbohydrates |
88 g |
|
| Fiber |
21 g |
|
| Protein |
26 g |
|
|
|
