- Prep Time
- 15 mins
- Cooking Time
- 8 h
- Total Time
- 9 h 30 m
- Serves
- 6
Ingredients
- 1 1/2 cups
- dried navy beans, soaked overnight
- 375 mL
- 1/4 cup
- olive oil
- 60 mL
- 2
- shallots, diced
- 0
- 1
- celery root, peeled, cut into large dice
- 0
- 1
- small rutabaga, peeled and cut into large dice
- 0
- 2
- carrots, cut into 3/4-in. (2 cm) pieces
- 0
- 2
- parsnips, peeled, cut into 3/4-in. (2 cm) pieces
- 0
- 1/4 cup
- julienned oil-packed sundried tomatoes
- 60 mL
- 2 cups
- vegetable broth
- 500 mL
- 1/2 cup
- water
- 125 mL
- 1 sprig
- each fresh rosemary, sage and thyme
- 0
- 1/2 pkg
- baby spinach (approx. 3 cups/750 mL)
- 156 g
- 1/2 tsp
- salt
- 2 mL
- pepper to taste
Method
Step 1
Preheat oven to 350°F (180°C). Drain soaked beans well and set aside. In a large ovensafe saucepan or Dutch oven, heat half the oil over medium-low. Add the shallots, celery root and rutabaga and sauté for a few min., until the shallots begin to soften. Add the carrots, parsnips, sundried tomatoes and beans. Stir until ingredients are coated in the oil. Add the broth, water and herbs.
Step 2
Cover and braise in the oven 50 to 60 min., until beans and vegetables are very soft and most of the liquid is absorbed. Remove lid and cook 10 to 15 min. longer. Remove pan from oven, stir in the spinach, drizzle with remaining olive oil, sprinkle with salt and pepper and serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe)
- Calories:
- 370
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 55 g
- Fibre:
- 18 g
- Protein:
- 13 g
- Sodium:
- 610 mg
