Thyme-Scented White Bean Cassoulet

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter melted
• 28 ounce canned tomatoes diced undrained canned
• 1.5 cups carrots ()
• 0.5 teaspoon thyme dried
• 0.3 cup breadcrumbs dry
• 2 tablespoons parsley fresh chopped
• 2  garlic clove minced
• 3 cups cannellini beans cooked
• 2 links soy sausage frozen italian thawed chopped
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 0.3 cup parmesan fresh grated
• 1 cup parsnips ()
• 0.3 teaspoon salt 
• 0.8 cup vegetable stock organic

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
3. Place in a 5-quart electric slow cooker.
4. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender.
5. 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.