Vegetable cassoulet

Ingredients

• 1/2 cup (100g) dried borlotti beans
• 1/2 cup (100g) dried great northern beans
• 2 teaspoon olive oil
• 4 (100g) shallots, halved
• 3 clove garlic, sliced thinly
• 2 (240g) medium carrots, chopped coarsely
• 200 gram button mushrooms, halved
• 1 cup (250ml) dry white wine
• 2 (240g) medium zucchini, chopped coarsely
• 1 1/2 cup (375ml) vegetable stock
• 700 gram bottled tomato pasta sauce
• 1 teaspoon fresh thyme, finely chopped
• 1 tablespoon olive oil
• 1 (80g) small brown onion, chopped finely
• 2 teaspoon lemon rind, finely grated
• 1 clove garlic, crushed
• 2 teaspoon fresh thyme, finely chopped
• 1/2 (220g) ciabatta loaf, diced into 2cm pieces
• 2 tablespoon fresh flat-leaf parsley, coarsely chopped

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