Winter Vegetable and Bean Stew

This hearty stew is great for chilly winter days. The oven roasting brings out the sweetness of root vegetables. With a side of bread, this makes a meal!

1 small celery root, peeled, cut into 1-inch cubes
1 small rutabaga, peeled, cut into 1-inch cubes
2 parsnips, peeled, sliced into thick rounds
1 baking potato, peeled, cut into 1-inch cubes
4 carrots, peeled, sliced into thick rounds
1 onion, peeled, halved and sliced into thick crescents
Several large cloves garlic, peeled and crushed
Coarse (kosher) salt
Freshly ground black pepper
3 tablespoon olive oil
4 large fresh tomatoes cut in half
4 ounces mushrooms, stems discarded, thickly sliced.
2 ½ cups vegetable broth
3 bay leaves
3 cups white beans (such as cannelloni beans)

Preheat oven to 350° and position two oven racks evenly apart.

Combine the celery root, rutabaga, parsnips, potato, carrots, onion, and garlic in a large bowl. Toss with 1 teaspoon of salt, several grindings of pepper, and 2 tablespoons of oil until evenly coated. Spread vegetables in a single layer on a large baking dish or cookie sheet. Roast uncovered, on the upper rack of the oven until the vegetables are fork-tender and lightly charred around the edges, about 1 hour.

Meanwhile, place the tomatoes, cut side up, on a baking sheet and sprinkle with ½ teaspoon salt. With the remaining 1 tablespoon oil, toss the mushroom and place them amongst the tomatoes. Place on bottom rack of the oven. Bake until very tender and lightly charred, about 30 minutes.

Place vegetable in a large soup pot, adding the broth, bay leaves and beans. Bring to a gentle simmer over medium heat, stirring occasionally. Season to taste with salt and pepper. Ready when to eat when to when hot (15-20 min) Remove bay leaves and serve.