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Vegetarian Cassoulet
Ingredients
  • subheading: For cassoulet:
  • 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
  • ¼ cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or ½ California bay leaf
  • ⅛ teaspoon ground cloves
  • 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
  • 1 quart water
  • subheading: For garlic crumbs:
  • 4 cups coarse fresh bread crumbs from a baguette
  • ⅓ cup olive oil
  • 1 tablespoon chopped garlic
  • ¼ cup chopped parsley
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