Thyme-Scented White Bean Cassoulet

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups diagonally sliced carrots (1/2-inch thick slices)
• 1 cup diagonally sliced parsnip (1/2-inch thick slices)
• 3 garlic cloves, minced
• 3 cups cooked great northern beans, drained
• 3/4 cup vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28 ounce) can diced tomatoes, undrained
• 1 bay leaf
• 1/4 cup dry breadcrumbs
• 1/4 cup grated fresh parmesan cheese
• 2 tablespoons butter, melted
• 2 links frozen italian vegetarian sausages, thawed and chopped (Boca)
• 2 tablespoons chopped fresh parsley

1. Heat oil in a big nonstick skillet over medium heat.
2. Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
3. Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
4. Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
5. Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
6. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.

olive oil, onions, carrots, garlic, cooked great northern beans, vegetable broth, thyme, salt, black pepper, tomatoes, bay leaf, breadcrumbs, parmesan cheese, butter, vegetarian sausages, parsley

Taken from www.food.com/recipe/thyme-scented-white-bean-cassoulet-141275 (may not work)