Name: Vegetarian Cassoulet
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 servings
Ingredients: 3 medium leeks (white and pale green parts only); 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces; 3 celery ribs, cut into 1-inch-wide pieces; 4 garlic cloves, chopped; 1/4 cup olive oil; 4 thyme sprigs; 2 parsley sprigs; 1 Turkish or 1/2 California bay leaf; 1/8 teaspoon ground cloves; 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained; 1 quart water; 4 cups coarse fresh bread crumbs from a baguette; 1/3 cup olive oil; 1 tablespoon chopped garlic; 1/4 cup chopped parsley

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Vegetarian CassouletRomulo Yanes

A leek, carrot, and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley.

Recipe notes

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