Recipe

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• 1 1/2 tbsp garlic oil, divided
• 1 lb button mushroom, halved
• 1 medium leek, white and pale green parts chopped (about 1/2 cup)
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1/2 cup low sodium vegetable broth
• 2 garlic cloves, minced (about 2 tsp.)
• 2 tsp chopped fresh thyme
• 1 slice whole grain bread
• 1/4 cup chopped fresh parsley

• 1 Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
• 2 Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes.
• 3 Season with salt and pepper.
• 4 Pulse bread in food processor until crumbs form.
• 5 Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.
• 6 Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.