Vegetarian Cassoulet Recipe

Name: Vegetarian Cassoulet Recipe
Ingredients: ¾ cup olive oil; 2½ cups yellow onion, thinly sliced; 2 tablespoons roasted garlic, roughly chopped; 2½ cups carrots, peeled and cut into 1/4 to 1/2-inch rounds; 5 cups packed kale (preferably Lacinato), washed and dried, tough stems removed, roughly chopped; 1½ cup oil marinated artichoke hearts, drained, roughly chopped; 2 tablespoons fresh oregano, finely chopped; 1 tablespoon dried thyme; 1¼ cup canned tomatoes, peeled, chopped; ½ cup cream sherry; 2¼ cups vegetable stock; 3¾ cups cooked Cannellini beans; 1 cup panko breadcrumbs; salt and freshly ground black pepper