• 1 Tbsp olive oil
• 1 lb turkey Italian sausage(casings removed) or Boca Italian sausage
• 15 oz vegetable or chicken broth
• 1 onion - thinly sliced
• 3 carrots - cut into 1/2“ dice
• 1 lb parsnips - cut into 1/2” dice
• 14 oz can tomatoes - drained and chopped if whole
• 48 oz beans - cannellini, great Northern or navy drained and rinsed
• 5 sprigs thyme or 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 3 garlic cloves - minced - (1 broth + 2 topping)
• 1 cup bread crumbs (3 slices)
• 1/4 cup fresh parsley - chopped
• 2 Tbsp olive oil

1. Heat oil in Dutch oven. Cook the sausage until well browned, breaking it up with spoon. If excess grease, remove, drain and set aside.
2. Pour excess oil from pot. Add the broth, vegetables, beans, thyme, salt, pepper, 1/3 garlic, sausage and return to heat. Mix well removing brown bits stuck to the bottom. Bring to boil. Reduce heat and simmer, stirring occasionally, about 1 hour until thickened and vegetables are tender.
3. Heat oven to 400F. In bowl combine breadcrumbs, parsley, olive oil, and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake uncovered until the crust is golden brown, 10-15 min.

Serves: 8   Total cook time:1:40