White Bean Cassoulet for the Slow Cooker

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

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. 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.
3. Sauté sausage until browned. Drain off fat.
4. 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.