Thyme Scented White Bean Cassoulet

  • 1 tablespoon olive oil 
  • 1 1/2 cups chopped onion
  • 1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot 
  • 1 cup (1/2-inch-thick) slices diagonally cut parsnip
  • 2 garlic cloves, minced
  • 3 cups cooked Great Northern beans 
  • 3/4 cup organic vegetable broth
  • 1/2 teaspoon dried thyme (triple the amount for fresh)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, undrained 
  • 1 bay leaf
  • 1/4 cup dry breadcrumbs
  • 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
  • 2 tablespoons butter, melted 
  • 2 links Italian sausage, thawed and chopped
  • 2 tablespoons chopped fresh parsley

Directions

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.

Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender.

Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.