Roasted Vegetable Stock

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½ cup white beans, soaked and drained
2 large carrots
4 stalks celery
3 medium onions
4 medium shallots
2 large garlic cloves
2 medium parsnips
2 medium potatoes
3-4 Tbsp. olive oil
3 large plum tomatoes, seeded and chopped
1 bouquet garni (5 parsley stems, 2 bay leaves, 12 peppercorns, 2 springs fresh thyme, 2 cloves)
¼ cup red wine

• Pre-heat the oven to 450°-475°F
• In a medium stockpot, combine the beans and 5 quarts of water. Bring to a boil, then reduce to a simmer and cover.
• Peel and slice the vegetables evenly, except the tomatoes, and mix with the oil. Place in a well-oiled baking sheet, stirring occasionally, and roast until well browned. Add the tomatoes toward the end of the roasting time. Add the roasted vegetables and bouquet garni to the stockpot.
• Deglaze the baking sheet with the red wine, scrape the baking sheet to loosen all the hardened bits, and add to the stockpot. Simmer for 1½ hours and strain.
Skim the top with a ladle or spoon to remove any imperfections.

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