Vegetarian Cassoulet

Vegetarian Cassoulet

2 Leeks, sliced
3 Red Dog Farm Celery ribs, chopped
4 Red Dog Farm Carrots, chopped
1/4 cup oil oil
3 cloves Garlic, minced
4 thyme sprigs
2 Parsley sprigs
1 bay leaf
1/8 tsp. ground cloves
3/4 lb. Red Dog Farm Green Beans, trimmed
2 cans cannellini or white beans
1 quart water
Salt and pepper

In a heavy-bottom pot, saute the leeks, celery and carrots in the olive oil for 10 minutes. Add the remainder of ingredients and bring to a simmer for 30 minutes. Serve with olive oil and bread.