vegetarian cassoulet

INGREDIENTS

• 3 medium leeks (white and pale green parts only)
• 4 medium carrots, halved
• lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 garlic cloves, chopped
• 1/4 cup olive oil
• 4 thyme sprigs
• 2 parsley sprigs
• 1 Turkish or 1/2 California bay leaf
• 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained or 4 1/2 cups cooked dried beans (
• )
• 1 19-ounce can diced tomatoes, with their juice
• 3 tablespoons tomato paste
• 1 quart stock
• 4 cups coarse fresh bread crumbs from a baguette
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley