1mediumparsniphalved if necessary and sliced (200 grams)
1mediumturniproughly chopped (150 grams)
2cloves garlicminced
100mldry white wine
400gramscanned diced tomatoes
200mlwaterfill the tomato can halfway
250gramsgigante beansthis is equal to a 400 gram can
2teaspoonsdried herbslike rosemary and thyme or a blend like herbes de Provence
½teaspoonsea saltto taste
½teaspoonblack pepper
Instructions
Heat the oil in a large pot over low-medium heat. Once hot, add the onion, carrots, and leek. Cook, stirring often, for 10-15 minutes, until softened and the onions are translucent.
2 teaspoons olive oil, 1 medium onion, 2 medium carrots, 1 leek
Add the potatoes, parsnip, and turnip. Cook for another 5 minutes, stirring to prevent sticking to the bottom of the pot. Add the garlic and cook for another couple of minutes.
2 medium potatoes, 1 medium parsnip, 1 medium turnip, 2 cloves garlic
Pour in the wine and stir to lift anything that has stuck to the pot. Add the tomatoes, water, beans, herbs, salt, and pepper. Stir to combine.
100 ml dry white wine, 400 grams canned diced tomatoes, 200 ml water, 2 teaspoons dried herbs, ½ teaspoon sea salt, ½ teaspoon black pepper, 250 grams gigante beans
Increase the heat to bring the stew to a simmer and cook, with the lid tipped to let steam escape, for about 20 minutes or until the vegetables are fork-soft and the liquid has reduced by about half.
Taste for seasoning and serve hot with your desired sides. Leftovers can be kept in the refrigerator for several days and freeze well.