Bean and Root-Vegetable Stew

Once you soak the beans, this hearty stew comes together in roughly 30 minutes and is perfect for a winter day.


Makes eight servings


  • 2 tbs. extra-virgin olive oil
  • 1 cup chopped onion
  • 8 cups chopped root vegetables (parsnip, turnip, rutabaga, celery root)
  • 3 tbs. tomato paste
  • 1/2 tsp. chopped fresh sage
  • 1 tsp. salt
  • Freshly ground black pepper
  • 2 cups dry cannellini beans, soaked overnight or for at least three hours, then drained
  • 6 cups vegetable broth
  • 1 bunch kale, stems removed, leaves coarsely chopped
  • Grated Parmesan cheese


  1. Heat the olive oil in the pressure cooker over medium-high heat, then add the onion and root vegetables and sauté together until just beginning to brown, about five minutes.
  2. Stir in the tomato paste, sage, salt, pepper, beans, and broth.
  3. Cover and bring to high pressure. Turn the heat down, and cook for 15 minutes.
  4. Use the quick-release method: Run cold water over the lid of the pressure cooker, and uncover. If the beans are not cooked through, cook at high pressure for another 10 minutes.
  5. Stir in kale to wilt, and top with Parmesan cheese.

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