Thyme Scented White Bean Cassooulet

• 1 T olive oil
• 1 1/2 c (1/2" thick) slices diagonally cut carrot
• 2 garlic cloves, minced
• 3 c. cooked Great Northern beans
• 3/4 c vegetable broth
• 1/2 t. dried thyme
• 1/4 t salt
• 1/4 t. black pepper
• 1 (28 oz) can diced tomatoes, undrained
• 1 bay leafe
• 1/4 c. dry bread crumbs
• 1/4 c. (1 oz.) grated fresh parmesan cheese
• 2 T. butter, melted
• 2 links meatless Italian sausage (e.g. Boca), thawed and chopped
• 2 T chopped fresh parsley

1. 1. Heat oil in a large nonstick skilletover medium heat. Add onion, carrot, parsnip and garlic. Cover and cook 5 min. or until tender.
2. 2. Place in 5 quart slow cooker. Add beans and next six ingredients (through bay leaf). Cover and cook on Low 8 hrs or until vegetables are tender.
3. 3. Saute sausage slice in a nonstick skillet over medium-high heat until browned.
4. 4. Combine bread crumbs, cheese and butter in a small bowl; toss w/ fork until moist. Stir breadcrumbs mixture and sausage into bean mixture; sprinkle with parsley.

olive oil, carrot, garlic, cooked great northern beans, vegetable broth, thyme, salt, black pepper, tomatoes, bay leafe, bread crumbs, parmesan cheese, butter, italian sausage, t

Taken from www.epicurious.com/recipes/member/views/thyme-scented-white-bean-cassooulet-50128616 (may not work)