Vegetarian Cassoulet

• 2 tsp olive oil
  
• 1 cup yellow squash
  
• 1 cup chopped leek, rinsed
  
• 1/2 cup mushrooms
  
• 1/2 cup fennel bulb, thinly sliced
  
• 1/2 cup chopped carrot
  
• 1 clove minced garlic
  
• 1 15-oz can white beans, rinsed
  
• 1 15-oz can pinto beans, rinsed
  
• 1 15-oz undrained can whole tomatoes, cut
  
• 1/2 - 1 tsp dried thyme
  
• 1 tsp dried basil
  
• 1 tsp pepper
  
• 1/2 tsp salt
  
• 1/4 cup unseasoned bread crumbs
  
• 1 Tbsp butter, melted

1. Preheat oven to 350°
   
2. Heat oil in saucepan, then cook garlic, carrot, squash, leek, fennel, and mushrooms, ~5-7m.
   
3. Stir in beans, tomatoes, thyme, basil, pepper and salt.
   
4. Add to casserole dish, then bake until bubbling around edges, ~40-45m.
   
5. Remove from oven, mix bread crumbs and butter, and spread over cassoulet
   
6. Broil ~4-5" from heat, for ~2-3m, until top is browned.