Vegetarian Cassoulet recipes

Name: Vegetarian Cassoulet recipes
Ingredients: ¾ cup olive oil; 2-1/2 cups thinly sliced brown onion; 2 tablespoons roasted garlic; 2-1/2 cups carrots, peeled and cut into ¼ to ½-inch rounds; 5 cups packed, roughly chopped kale, washed and dried (I like black kale in this recipe.); 1-1/4 cup roughly chopped, oil marinated artichoke hearts; 1-1/2 tablespoons finely chopped, fresh oregano; 2-1/2 teaspoons dried thyme; 1-1/4 cup roughly chopped, peeled canned tomatoes; 1-1/4 cup dry white wine; 2-1/2 cups vegetable stock; 3-3/4 cups cooked cannellini beans; 2 cups bread crumbs; ½ cup melted, unsalted butter; sea salt; freshly ground black pepper