Name: Vegetarian Cassoulet
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 leeks; 4 carrots; 3 celery ribs; 4 garlic cloves; 1/4 cup olive oil; 4 thyme sprigs ((don't use dried thyme)); 2 parsley sprigs; 1 bay leaf; 1/8 tsp ground cloves; 2 (19oz) cans of cannellini or Great Northern beans (rinsed and drained); wine and vegetable stock; dark greens like kale, broccoli, or brussels sprout greens

Ingredients

2 leeks
4 carrots
3 celery ribs
4 garlic cloves
1/4 cup olive oil
4 thyme sprigs (don't use dried thyme)
2 parsley sprigs
1 bay leaf
1/8 tsp ground cloves
2 (19oz) cans of cannellini or Great Northern beans rinsed and drained
wine and vegetable stock
dark greens like kale, broccoli, or brussels sprout greens

Instructions

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, dark greens and 1/2 teaspoon each of salt and pepper in a large dutch oven over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
Stir in beans and some liquid (wine and/or stock), and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 15 minutes