Recipe by Debi
This dish has a lovely scent of thyme and a robust stew like consistency. Uses a 5 qt slower cooker. It comes from an old issue of Cooking Light Magazine
- 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
Directions See How It's Made
- 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.
- Sauté 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.