Thyme-Scented White Bean Cassoulet - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups diagonally sliced carrots (1/2-inch thick slices)
1 cup diagonally sliced parsnip (1/2-inch thick slices)
3 garlic cloves, minced
3 cups cooked great northern beans, 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 grated fresh parmesan cheese
2 tablespoons butter, melted
2 links frozen italian vegetarian sausages, thawed and chopped (Boca)
2 tablespoons chopped fresh parsley

Preparation

Heat oil in a big nonstick skillet over medium heat.
Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.