Preheat oven to 350 degrees.
2 Tablespoons olive oil
1 large red onion
2 medium carrots, thinly sliced
2 small parsnips, peeled and chopped
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 Tbs. miso paste, dissolved in 2 Tbs. hot water
1/2 tsp. dread marjoram
1/2 tsp. dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2, 15 ounce cans, Great Northern, navy, or other white beans, drained and rinsed
1, 14.5 ounce can, diced tomatoes drained and chopped
2 cups or less vegetable broth
1/2 cup dry toasted bread crumbs
2 Tbs. fresh parsley, chopped
- Heat oil in large skillet and add onion, carrots, and parsnips. Cover and cook until softened, about 5 minutes. Stir in garlic and cook about 30 seconds.
- Blend mustard into miso mixture and add to vegetables. Add thyme, marjoram, bay leaf and salt and pepper, then set aside.
- Place beans and tomatoes in a lightly oiled casserole dish. Add vegetables and enough broth to just cover ingredients. Stir.
- Cover and bake until vegetables are tender, about 45 minutes. Remove and discard bay leaf. Sprinkle with bread crumbs and parsley and serve hot.