Vegetarian Cassoulet

 A lovely spring recipe that requires hardly any attention at all.  When I make this again, I'm going to have Todd slice the carrots, though.  Carrots and potatoes .... they're so unwieldy!  Todd really liked the way I did the bread, and he also liked the kick of the cloves.  This one will be making a reappearance yet!

Vegetarian Cassoulet
Adapted from Gourmet

for cassoulet
2 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
1 bunch celery, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1 teaspoon dried thyme
2 parsley sprigs
1 bay leaf
3 light shakes of gound cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
4 cups stock

for garlic crumbs
1 baguette, torn into chunks
1/4 cup olive oil
1 heaping tablespoon chopped garlic
1/4 cup chopped parsley

Make cassoulet:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook leeks, carrots, celery, and garlic with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then stock, 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 oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with baguette pieces.