Servings: 8
Time: 30 minutes active; about 75 minutes total

For Cassoulet:
3 medium leeks, halved lengthwise and cut into ½ inch pieces, white and pale green parts only
4 medium carrots, halved lengthwise and cut into 1 inch pieces
3 celery ribs, cut into 1 inch pieces
4 garlic cloves, minced
2 tablespoons We Olive Frantoio extra virgin olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
1/8 teaspoon ground cumin
4 15 ounce cans of cannellini beans, drained and rinsed
14 ounce can of chopped tomatoes
1 quart vegetable stock

For Garlicky Bread crumbs:
4 cups coarse bread crumbs
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1/4 cup parsley, chopped
salt and pepper, to taste

1. Wash leeks thoroughly by putting them in a colander nested in a bowl of water. The dirt will drain to the bottom of the bowl and you can simply lift the leeks out to drain.

2. Heat extra virgin olive oil over medium heat in a heavy soup pot. Add leeks, carrots, celery, garlic, thyme, parsley, bay leaf and cumin and cook until softened, about 15 minutes, stirring occasionally.

3. Stir in beans, tomatoes and stock and simmer, partially covered, stirring occasionally, for 30 minutes.

4. Meanwhile, make bread crumb topping. Heat oven to 350 degrees. Mix bread crumbs, extra virgin olive oil, garlic and parsley in a bowl. Spread onto a baking sheet coated with cooking spray. Spray bread crumbs with cooking spray and sprinkle with salt and pepper. Toast in the oven for 12 to 15 minutes, until crisp and golden. Cool crumbs.

5. Mash some of the beans in the pot with a potato masher to thicken broth. Serve hot and sprinkle with garlicy bread crumbs.

Adapted from Recipe by Adrienne D. Capps.