1. Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally. 2. Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf. 3. Sauté sausage until browned. Drain off fat. 4. Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
