Ingredients
1 pound smoked sausage, cut1/2-inch-thick slices
4 slices bacon, diced
1/4 cups chopped onions
1/4 cup sliced celery
1/4 cup sliced peeled carrots
2 large garlic cloves, minced
2 teaspoons dried thyme
1 chicken boullion cube
1-28 oz.can small diced tomatoes in juice
¼ cup tomato paste
4-15 oz. cans Canollini beans, drained
1/4 cup dry white wine
¼ teaspoon crushed red pepper
1 cup plain bread crumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Preparation
Preheat oven to 375°F. Using a 4 quart casserole pot, cook sausage and bacon until brown on stove top over medium high heat, about 5 minutes . Add onions, celery, carrots, garlic and thyme to pot. Saut�� until vegetables are tender, about 5 minutes. Mix in boullion, tomatoes, paste, meat, beans, wine, crushed pepper and 1 tablespoon parsley. Bring cassoulet to simmer before continuing. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle crumb mixture over cassoulet. Bake cassoulet uncovered until topping is golden and crisp, about 10 minutes. Garnish with remaining parsley. Serve with crusty bread.
