Vegan Bean Cassoulet - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
1 large red potatoes, diced
6 garlic cloves, minced
1 tablespoon herbes de provence (there are a few great recipes on the Zaar)
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
2 (15 ounce) cans cannellini beans, drained (aka white beans, Great Northern)
1 (14 1/2 ounce) can diced tomatoes
2 cups vegetable broth
Topping
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

Preparation

Preheat oven to 325\u00b0F In a large skillet, saute onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and saute another minute.
Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400\u00b0F (205\u00b0C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.