Ingredients

1 T olive oil

1 1/2 c (1/2" thick) slices diagonally cut carrot

2 garlic cloves, minced

3 c. cooked Great Northern beans

3/4 c vegetable broth

1/2 t. dried thyme

1/4 t salt

1/4 t. black pepper

1 (28 oz) can diced tomatoes, undrained

1 bay leafe

1/4 c. dry bread crumbs

1/4 c. (1 oz.) grated fresh parmesan cheese

2 T. butter, melted

2 links meatless Italian sausage (e.g. Boca), thawed and chopped

2 T chopped fresh parsley

Preparation

  1. Heat oil in a large nonstick skilletover medium heat. Add onion, carrot, parsnip and garlic. Cover and cook 5 min. or until tender.

  2. Place in 5 quart slow cooker. Add beans and next six ingredients (through bay leaf). Cover and cook on Low 8 hrs or until vegetables are tender.

  3. Saute sausage slice in a nonstick skillet over medium-high heat until browned.

  4. Combine bread crumbs, cheese and butter in a small bowl; toss w/ fork until moist. Stir breadcrumbs mixture and sausage into bean mixture; sprinkle with parsley.