White Bean Cassoulet For The Slow Cooker - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 1/2 cups onions, chopped
    1 1/2 cups carrots, diagonally cut into 1/2 inch thick slices
    1 cup parsnip, diagonally cut into 1/2 inch thick slices
    2 garlic cloves, minced
    2 (16 ounce) cans white beans, rinsed & 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 fresh parmesan cheese, grated
    2 tablespoons butter, melted
    1 lb Italian sausage, chopped
    2 tablespoons fresh parsley
Preparation
    Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
    Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
    Saute sausage until browned. Drain off fat.
    Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.

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