Thyme-Scented White Bean Cassoulet

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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 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 (1 ounce) grated fresh Parmesan cheese

2 tablespoons butter, melted

2 links meatless Italian sausage (such as Boca), thawed and chopped

2 tablespoons chopped fresh parsley

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