Butterbean and vegetable cassoulet

Ingredients: 
1 can butterbeans
2 carrots
2 sticks celery
2 onions
2 courgettes
2 peppers
2 bay leaves
4-5 cloves garlic
1 can chopped tomatoes
½ bottle white wine
A handful of fresh basil
Topping:
4 cloves of garlic
2tbsp wholemeal breadcrumbs
2tbsp chopped parsley
50g emmental cheese or walnuts
Method: 

• Peel and chop the onions and celery
• Heat 1 tbsp of olive oil in a large pan and add the onions, celery and bay leaves
• Cook for a few minutes while you chop the peppers, carrots and garlic
• Stir them into the onions and celery
• Cook for a few minutes before you add the white wine, basil, drained butterbeans and tomatoes
• Season well and simmer for 15 mins
• Put the oven on at 200C
• Chop the garlic and parsley and, if using, grate the emmental cheese
• Mix with the breadcrumbs and, if using, the walnuts, then season with some freshly ground black pepper and sea salt
• Sprinkle over the cassoulet
• Drizzle with 1tbsp of olive oil
• Bake for 15 minutes

Original Source: 
Izzy Silvester