This is a de·li·cious bowl of goodness! The combination of the sausage and root veggies are perfect. A parsnip would be a great addition. I started it late and ended up cooking it on high for 4 hours in my crockpot and turned out perfect. This recipe does come from Cooking Light and you can access it by clicking here.
Calories 345 Fat 10.2g Sat fat 3.2g Monofat 2.2g Polyfat 0.5g Protein 18g Carbohydrate 45g Fiber 13g Cholesterol 37mg Iron 3mg Sodium 584mg Calcium 207mg Sugars 9g
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
1 1/2 cups (3/4-in.-thick) diagonally cut carrot
1 cup chopped peeled turnip
1/2 cup diced celery
4 garlic cloves, minced
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
2 (4-oz.) links fully cooked sweet Italian chicken sausage, chopped
1 (28-oz.) can unsalted diced tomatoes, undrained
3/4 cup unsalted chicken stock
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon unsalted butter
1/2 cup whole-grain breadcrumbs
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh parsley
Heat a large nonstick skillet over medium. Add oil to pan; swirl to coat. Add onion, carrot, turnip, celery, and garlic; cook 5 minutes or until just tender.
Place vegetable mixture in a 5-quart slow cooker. Add cannellini beans, sausage, tomatoes, chicken stock, thyme, salt, pepper, and bay leaf. Cover and cook on LOW 8 hours or until vegetables are tender.
Melt butter in a small skillet over medium. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in cheese. Stir half of the breadcrumb mixture into cassoulet in slow cooker; sprinkle remaining breadcrumb mixture and parsley evenly over each serving.