White-Bean ?Cassoulet?

• 1 Tbs. olive oil
• 4 small shallots, quartered
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced into 1/4-inch rounds
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and sliced into 1/4-inch rounds
• 3 15.5-oz. cans great Northern beans, preferably organic, drained and rinsed
• 1 14.5-oz. can crushed tomatoes, undrained
• 1 1/2 cups vegetable stock or water
• 2 bay leaves
• 1 1/4 tsp. dried thyme or savory
• Salt and freshly ground black pepper to taste
• 3 Tbs. toasted breadcrumbs for garnish
• 1 Tbs. minced fresh parsley for garnish

1. Pour oil into slow cooker, and turn it on high.
2. Add shallots and garlic.
3. Cover, and cook to soften, about 15 to 20 minutes.
4. Add carrots, turnip, parsnip, beans and tomatoes.
5. Stir in stock, bay leaves, thyme, salt and pepper.
6. Reduce heat to low.
7. Cover, and cook until all vegetables are tender, 6 to 8 hours.
8. Remove and discard bay leavesbefore serving.
9. Garnish with breadcrumbs and minced parsley.

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

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