Ready and Waiting Bean and Vegetable Ragout

• 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)

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.

olive oil, yellow onion, carrot, parsnip, sweet potato, cannellini beans, vegetable stock, white wine, thyme, salt, ground black pepper, collard greens

Taken from www.food.com/recipe/ready-and-waiting-bean-and-vegetable-ragout-197938 (may not work)