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White-Bean “Cassoulet"


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1 Tbs. olive oil

4 small shallots, quartered

2 cloves garlic, minced

3 carrots, peeled and sliced into 1/4-inch rounds

1 turnip, peeled and chopped

1 parsnip, peeled and sliced into 1/4-inch rounds

3 15.5-oz. cans great Northern beans, preferably organic, drained and rinsed

1 14.5-oz. can crushed tomatoes, undrained

1 1/2 cups vegetable stock or water

2 bay leaves

1 1/4 tsp. dried thyme or savory

Salt and freshly ground black pepper to taste

3 Tbs. toasted breadcrumbs for garnish

1 Tbs. minced fresh parsley for garnish

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