3 carrots, sliced (1 1/2 cups)
1 large onion, finely chopped (1 cup)
3 cans (15.5 oz each) great northern beans, drained, rinsed
3/4 cup dry white wine or vegetable broth
1/4 cup chopped dry-pack sun-dried tomatoes
2 teaspoons dried minced garlic
1 teaspoon dried thyme leaves
1 dried bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (14 oz) frozen Italian-style soy-protein sausages with sun-dried tomatoes & basil, each cut into 3 pieces
1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh thyme leaves


Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper. Arrange soy-protein sausage pieces on top of beans. Pour tomatoes over top.
Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes.
Just before serving, remove bay leaf. Sprinkle with parsley and fresh thyme.