White Bean and Spring Vegetable Stew

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained

1 onion, trimmed, peeled, halved through core

3 ribs celery, trimmed, halved

1 oz. dried shiitake mushrooms (about 10 large caps)

8 sprigs parsley, plus ¾ cup parsley leaves with tender stems

1 head of garlic, halved, plus 1 garlic clove, finely grated

1 Tbsp. plus 1 tsp. kosher salt, plus more

¾ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling, divided

¾ cup mint leaves

1 bunch radishes

1 bunch medium-size asparagus (about 1 lb.)

1 10-oz. bag frozen peas, thawed

8 thick slices country or sourdough bread

1 4" piece fresh horseradish root, peeled

1 lemon, cut into 8 wedges

IN IT TOGETHER: HOW NEW YORK STILL EATS

Directions at bonappetit.com

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