Vegetarian Cassoulet

3 medium leeks (white and pale green parts only)
5 medium carrots, halved lengthwise and cut into 1-inch pieces
3 celery ribs, cut into 1-inch-wide pieces
5 garlic cloves
1/8 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
1/8 tsp ground cloves
2 (15 oz) cans Cannellini Beans rinsed and drained
1 (15 oz) can Navy Beans rinsed and drained
1 (15 oz) can Aduki Beans rinsed and drained
1 qt. water
salt and pepper to taste

For Garlic Crumbs
4 cups coarse fresh bread crumbs from a baguette
1/4 cup olive oil
1 tablespoon chopped garlic (5 cloves)
1/2 cup chopped parsley
pepper to taste

Make Cassoulet: Halve leeks lengthwise and cut crosswise into 1/2 inch pieces, then wash well and pat dry
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make Garlic Crumbs while Cassoulet Simmers: Preheat oven to 350 with rack in middle.
Toss bread crumbs with oil, garlic, and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley. (parsley can also be cooked with the bread crumbs)

Finish Cassoulet: Discard herb sprigs and bay leaf. Mash some beans in pot with a potato masher or back of a spoon to thicken broth (beans will break down if cooked for 15 to 20 minutes longer as well and you can skip the mashing step). Season with salt and pepper to taste and sprinkle with bread crumbs before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user THAILE.