A leek, carrot, and celery mirepoix, cooked unless relaxed with prosperous white beans, will get a crisp, crunchy texture and delightfully rustic model from a garlicky bread-crumb topping flecked with parsley.
- 3 medium leeks (white and faded inexperienced system finest)
- 4 medium carrots, halved lengthwise and prick into 1-fling-broad pieces
- 3 celery ribs, prick into 1-fling-broad pieces
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon ground cloves
- 3 (19-ounce) cans cannellini or Sizable Northern beans, rinsed and drained
- 1 quart water
- 4 cups coarse contemporary bread crumbs from a baguette
- 1/3 cup olive oil
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
- Halve leeks lengthwise and prick crosswise into 1/2-fling pieces, then wash effectively and pat dry.
- Cook dinner leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon every of salt and pepper in a broad heavy pot over medium heat, stirring now and then, unless softened and golden, about 15 minutes. Scuttle in beans, then water, and simmer, in part covered, stirring now and then, unless carrots are relaxed but no longer falling apart, about 30 minutes.
- Preheat oven to 350°F with rack in heart.
- Toss bread crumbs with oil, garlic, and 1/4 teaspoon every of salt and pepper in a bowl unless effectively lined. Spread in a baking pan and toast in oven, stirring as soon as midway by, unless crisp and golden, 12 to 15 minutes.
- Chilly crumbs in pan, then return to bowl and go in parsley.
- Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or relief of a spoon to thicken broth. Season with salt and pepper. Lawful before serving, sprinkle with garlic crumbs.