*Use 19-ounce cans of cannellini (white kidney beans) or great northern beans, rinsed and drained. Click on veg stock to learn how to make your own. Bread crumbs should be very coarsley chopped, for best results make them fresh from a baguette.
Directions
Prep veggies: use only the white and pale green parts of the leeks--halve them lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry. Halve the carrots lengthwise and slice them 1 inch thick. Slice the celery stalks in 1 inch pieces as well.
In a large pot, heat 1/4 C oil over med heat. Add leeks, carrots, celery, garlic, ground cloves and a 1/2 tsp each of salt and pepper. Stir occasionally and cook until softened, about 15 minutes.
Stir in beans, water/stock, herb sprigs and bay leaves and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers: preheat oven to 350°F with rack in middle. Toss bread crumbs with 1/3 C oil, garlic, and 1/4 teaspoon each of salt and pepper in a large bowl until well coated.
Spread on a baking sheet and toast in oven, stirring once halfway through, until crisp and golden, 12-15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
Discard herb sprigs and bay leaves. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Just before serving, sprinkle with garlic crumbs. Smaller servings are ideal with this dish to prevent the crumbs from getting soggy. Serves 4-6.
