Soup I think

KIELBASA CASSOULET

1 tablespoon vegetable oil 1/2 pound kielbasa sausage, cubed 2 onions, chopped 2 garlic cloves, minced 2 carrots, sliced 2 celery stalks, chopped 1/2 teaspoon dried thyme 1/4 teaspoon pepper Cloves 19 ounces canned tomatoes 3/4 cup chicken stock 1 bay leaf 38 ounces canned white pea beans, drained and rinsed 2 tablespoons butter 2 garlic cloves, minced 2 cup fresh bread crumbs 2 tablespoons fresh parsley, chopped

In large dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves. Stir for about 5 minutes or until onions are softened. Add tomatoes and break up with fork. Add chicken stock and bay leaf; bring to boil. Add beans. Reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf. Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in breadcrumbs and chopped parsley; sprinkle over cassoulet. Bake in 350 degree oven for about 30 minutes or until crusty and golden on top, bubbly and heated through.

Paula in California

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 * Catsrecipes Y-Group