Crock Pot Vegan Bean Cassoulet

• 1 medium onion
• 1 large carrot
• 1 stalk celery
• 1 large red potatoes
• 6 garlic cloves
• 2 tablespoons herbes de provence (I used Herbes De Provence)
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 2 (15 ounce) cans cannellini beans, drained (aka white beans, Great Northern)
• 1 (14 1/2 ounce) can diced tomatoes (undrained)
• 1 cup vegetable broth
• Topping
• 2 tablespoons olive oil
• 3 slices whole wheat bread
• 2 sprigs parsley
• 4 garlic cloves, peeled

1. Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
2. Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
3. Pour tomatoes (undrained) and broth over the veggies in the pot.
4. To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
5. Cover and cook on low heat 6-8 hours.
6. Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.

onion, carrot, celery, red potatoes, garlic, salt, pepper, bay leaf, cannellini beans, tomatoes, vegetable broth, topping, olive oil, whole wheat bread, parsley, garlic

Taken from www.food.com/recipe/crock-pot-vegan-bean-cassoulet-484128 (may not work)