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

1/8 teaspoon ground cloves

3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained

1 quart water

For garlic crumbs

• 4 cups coarse fresh bread crumbs from a baguette
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley

Description

A Leek, Carrot, And Celery Mirepoix, Cooked Until Tender With Rich White Beans, Gets A Crisp, Crunchy Texture And Delightfully Rustic Flavor...

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