Roasted Fall Vegetable Stew from At Home in the Whole Food Kitchen

Ingredients

• 1 1/4 cup cannellini beans, sorted
• 1/4 cup spelt berries
• 6 cups filtered water, plus more for soaking
• 5 bay leaves
• 2-inch piece of kombu
• 10 whole sage leaves
• 3 cups kobocha or red kiru squash, cut into 1" triangles
• 5 medium Japanese (Hakurei) turnips, quartered, or halved if small (about 2 cups)
• 2 medium carrots, roll cut in 1/2 inch pieces (video demonstration on roll cutting here)
• 1/2 pound Jerusalem artichokes cut in 1/2 inch slices (2 cups)
• 4 tablespoons extra virgin olive oil, divided
• 1 teaspoon sea salt, divided
• freshly ground black pepper
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 2 teaspoons minced thyme, stems reserved for cooking beans
• 2 teaspoons minced rosemary, stems reserved for cooking beans
• 1 tablespoon chopped sage
• 2 stalks celery, diced
• 1 medium leek, cut in 1/4 inch slices
• 1 teaspoon unpasteurized apple cider vinegar
• 2 teaspoons tamari
• 2 cups thinly sliced Lacinato kale leaves

Instructions

• Combine beans and spelt berries in a medium pot. To wash, fill pot with water and swish beans and grains around with your hands, let them settle, then pour off the water. Repeat and drain. Cover with at least 4 cups filtered water and soak 12-24 hours. Drain and rinse, return to pot and add 6 cups of water, bay leaves, kombu, sage and reserved herb stems. Bring to a boil over high heat; skim off any foam that rises to top with a small strainer or slotted spoon. Cover, reduce heat to low, and simmer for 1 to 1 1/2 hours or until beans are soft and creamy and spelt berries are plump. Remove and compost kombu, bay leaves and herbs. Drain, reserve cooking liquid, and set aside.
• Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper, and add squash, turnips, carrots, and Jerusalem artichokes. Drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and a pinch of black pepper. Toss well, spread out in a single later, and roast for 25 minutes. Remove from oven, stir gently and return to oven for another 12-20 minutes or until browning and cooked through. Remove from oven and set aside.
• Warm remaining 2 tablespoons olive oil in a medium to large pot over medium heat. Add onions, and saute for 5 minutes or until golden. Stir in garlic and cook another 2 minutes. Add thyme, rosemary, sage, celery, leek and remaining 1/2 teaspoon salt; cook for 2 more minutes. Cover pot, reduce heat to low, and cook 10 minutes or until celery is tender. Add cooked beans and spelt berries, 2 1/2 cups reserved cooking liquid, and roasted vegetables. Bring up to a simmer, and cook uncovered for 5 to 10 minutes to allow flavors to meld. Add more bean cooking liquid to get the desired consistency. Stir in vinegar, tamari and kale; cook 2 more minutes until kale is tender. Season to taste and serve warm.

Notes