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Categories:
olive oil onions carrots garlic Great Northern beans vegetable broth thyme salt black pepper tomatoes bay leaf breadcrumbs Parmesan cheese butter Italian sausage fresh parsley
Viewed: 83 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 12 cups onions, chopped
- 2 12 cups carrots, sliced
- 2 garlic cloves, minced
- 2 (15 7/8 ounce) cans great northern beans, rinsed and drained
- 34 cup vegetable broth
- 12 teaspoon dried thyme
- 14 teaspoon salt
- 14 teaspoon black pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 1 bay leaf
- 14 cup dry breadcrumbs
- 14 cup parmesan cheese, grated
- 2 tablespoons butter, melted
- 2 links frozen meatless Italian sausage, thawed and chopped
- 2 tablespoons fresh parsley, chopped
Method
- Heat olive oil in large nonstick skillet.
- Add onion, carrots, and garlic.
- Cover and cook 5 minutes, stirring occasionally.
- Place onion mixture in crock pot.
- Add beans, vegetable broth, thyme, salt, pepper, tomatoes, and bay leaf.
- Cover and cook on low for 8 hours or until vegetables are tender.
- Combine bread crumbs, Parmesan, and butter in small bowl.
- Toss with a fork until moist.
- Stir breadcrumb mixture and sausage into bean mixture.
- Sprinkle with parsley.
- For Meatless Italian Sausage use a Vegetarian or Vegan sub such as Boca.
