Vegetable Cassoulet

Instructions

1. Prepare the vegetables
   Heat the olive oil in a large, deep ovenproof skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the mushrooms
   Increase the heat to medium-high and add the sliced mushrooms. Cook until they release their moisture and begin to brown, about 5-7 minutes, stirring occasionally.
3. Create the base
   Stir in the tomato paste and cook for 1 minute. Pour in the white wine and simmer until reduced by half, about 3-4 minutes. Add the vegetable broth, thyme, bay leaves, and season with salt and pepper.
4. Incorporate the beans
   Gently fold in the drained and rinsed white beans. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
5. Prepare for baking
   Preheat your oven to 350°F (175°C). Remove the bay leaves from the bean mixture. Taste and adjust seasoning if necessary.
6. Add the breadcrumb topping
   Sprinkle the breadcrumbs evenly over the top of the cassoulet. If your skillet isn't ovenproof, transfer the mixture to a baking dish before adding the breadcrumbs.
7. Bake the cassoulet
   Place the cassoulet in the preheated oven and bake uncovered for 45 minutes, or until the top is golden brown and crispy, and the stew is bubbling around the edges.
8. Serve
   Remove from the oven and let stand for 10 minutes before serving. Garnish with additional fresh thyme if desired and serve hot with crusty bread on the side.