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- 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
Directions:View on Smitten Kitchen
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