6 shallots, peeled, quartered 5 cloves garlic minced 4 carrots cut into 1/2 in chunks 2 turnips, in 1/2 in chunks 2 parsnips, sliced 2 Tbsp. olive oil 2 15 oz. cans black beans 2 15 oz cans white kidney beans 2 15 oz cans garbanzo beans 2 15 oz cans crushed tomatoes 3 cups vegetable stock 2 bay leaves 2 tsp. thyme 1 tsp. tarragon 3 cups garlic flvored croutons 3/4 cup parsley salt and pepper to taste
In a large pot, saute shallots, garlic and carrots in 2 Tbsp. olive oil over medium heat until soft (10 minutes). Lower heat and add turnios, parsnips, beans, tomatoes, stock, bay-leaf, thyme, tarragon and salt pepper. Cover and simmer for 1 1/2 hours. Add two cups croutons, simmer for 5 minutes more. Put into individual bowls, sprinkle remaining croutons and parsley and serve.