Vegetable Cassoulet

1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups sliced (1/2 inch thick) diagonally cut carrot
1 1/2 cups (1/2 inch thick) parsnip
2 garlic cloves, minced
3 cups cooked great northern or butter beans
2 teaspoons fresh thyme
1/4 teaspoon salt
1/4 teasoon pepper
1 28-ounce can diced tomatoes, undrained
1 bay leaf
1/4 cup dry breadcrumbs
1/2 cup grated fresh parmesan cheese
2 tablespon butter, melted
3 links veggie Italian sausage, chopped
2 tablespoons chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic. Cover and cook five minutes or until tender.
Add beans and next six ingredients (through bay leaf). Cover and cook until vegetables are tender.
Add sausage and cook five minutes more.
Combine breadcrumbs, chsses, and butter in a small bowl. toss with a fork until moist. Stir into bean misture and sprinkle with parsley.