White Bean and Root Vegetable Casserole

2 T. extra-virgin olive oil
1 medium yellow or white onion, chopped
1 T. minced garlic
1 28-oz. can diced fire-roasted tomatoes
2 c. cooked and drained Great Northern beans (or drained and rinsed canned great northern beans)
2 c. cooked and drained cannellini beans (or drained and rinsed canned cannellini beans)
2 large carrots, peeled and cut into 1/2" chunks
1 large turnip, peeled and cut into 1/2" cubes
1 large parsnip, peeled and cut into 1/2" chunks (or same amount of sweet potato)
1/2 c. vegetable broth
1 t. dried oregano
Up to 1 t. ground dried cayenne
1/2 t. salt
1 c. fresh whole-grain bread crumbs
3 T. chopped fresh parsley leaves

Position the rack in the lower third of the oven and heat oven to 400 degrees.

Warm 1 T. olive oil in a large oven-safe Dutch oven or cast iron oval casserole over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and stir until aromatic, about 20 seconds.

Stir in the tomatoes, beans, carrots, turnip, parsnip, broth, oregano, cayenne, and salt. Raise the heat to high and bring to a full simmer. Cover and place in the oven. Bake for 40 minutes.

Meanwhile, warm the remaining 1 T. olive oil in a small skillet over medium heat. Add the bread crumbs and parsley. Stir until coated. Seat aside off the heat.

Uncover the casserole and spread the bread crumb mixture evenly on top of the vegetables. Bake, uncovered, for 20 more minutes, or until the bread crumbs are toasted and the vegetables are tender. Cool for 5 minutes before serving in bowls.

Serves 6.

Adapted from The Blue Zones Solution, p. 237.