White Bean Cassoulet

White Bean Cassoulet

recipe adapted by SkinnyMs.com

Servings: 6 Portions: 1 Red, 1 Yellow, 1 Green

Ingredients:

• 3 leeks, white parts, sliced
• 3 cups of White Beans
• 2 stalks Celery, diced
• 2 large carrots, sliced
• 4 cloves garlic, minced
• 15oz diced tomatoes
• 2 cups vegetable stock
• 1 bay leaf
• 1 Tbsp Italian Seasoning
• 1 cup whole wheat bread crumbs  (coarse if possible)
• 1 tsp garlic powder
• 1tsp parsley

Directions

1. Heat a large skillet over medium heat with a little vegetable broth or water. 
2. Add the leeks and celery and cook until soft.
3. Add the carrots and cook until lightly browned.
4. Add more water or broth as necessary.
5.  Add the garlic and cook for 1 more minute.
6.  Season with salt and pepper.
7. Add the mixture to the slow cooker
8. Cook on low heat for 4-6 hours, until vegetables are tender. 
9. Remove 1/2 cup of the liquid with beans and Lightly mash by hand or in a blender
10. Add back to the crockpot and mix in (this is to thicken the mixture).

Make the toasted breadcrumbs by tossing the breadcrumbs with the garlic (or garlic powder). Lay in an even layer on a baking sheet and lightly toast in a 350 F degree oven, about 10 minutes. Allow to cool and combine with the parsley.

To serve, place into individual bowls and sprinkle with toasted bread crumb mixture.