The ingredients for this quick Italian ragoût can all be found in any grocery store. Sautéed breadcrumbs replace cheese as a topping to cut down on calories and keep the recipe vegan.
Heat 1 1/2 tsp. oil in skillet over medium-high heat. Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper.
Pulse bread in food processor until crumbs form. 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.
Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.