White Bean Cassoulet

• 1 tablespoon olive oil
• 4 small shallots, quartered
• 2 garlic cloves, minced
• 3 carrots, sliced in 1/4 inch rounds
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and sliced in 1/4 inch rounds
• 3 (15 1/2 ounce) cans great northern beans, rinsed and drained
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 12 cups vegetable stock or 1 12 cups water
• 2 bay leaves
• 1 14 teaspoons dried thyme
• salt
• pepper
• 3 tablespoons toasted breadcrumbs (to garnish)
• minced parsley (to garnish)

1. Pour oil into slow cooker and turn it on high.
2. add shallots and garlic, cover and cook to soften 15-20 minute.
3. Add carrots, turnip, parsnip, beans and tomato.
4. Stir in stock, bay leaves, thyme, s&p.
5. Reduce heat to low.
6. Cover and cook until all vegetables are tender, 6 to 8 hours.
7. remove and discard bay leaves before serving, garnish with breadcrumbs and parsley.

olive oil, shallots, garlic, carrots, parsnip, great northern beans, tomatoes, vegetable stock, bay leaves, thyme, salt, pepper, breadcrumbs, parsley

Taken from www.food.com/recipe/white-bean-cassoulet-115318 (may not work)