Ready and Waiting Bean and Vegetable Ragout

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• finely chopped
• 1 large carrot
• halved lengthwise and sliced into half moons
• 1 large turnip
• peeled and diced
• 1 large parsnip
• peeled
• halved lengthwise
• and sliced into half moons
• 1 large sweet potato
• peeled and diced
• 1 (15 1/2 ounce) can cannellini beans
• drained and rinsed (can use any white bean)
• 2 cups vegetable stock
• 12 cup dry white wine
• 1 teaspoon minced fresh thyme (or 1/2 t. dried)
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 cup cooked chopped collard greens (or other dark leafy greens)

Instructions

1. Heat oil in a large skillet over medium heat; add in the onion and carrot; cover and cook 5 minutes until softened.
2. Transfer cooked veggies to a 4-6 quart slow cooker.
3. Add in the turnip, parsnip, sweet potato, beans, stock, wine, thyme, salt, and pepper; cover and cook on LOW for 6-8 hours.
4. !0 minutes before ready to serve, stir in the cooked collards; serve hot.