Shrimp Cassoulet

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, this cassoulet is made with shrimp, but any meat could be substituted.

1 tablespoon olive oil
3 garlic cloves, chopped
1 cup chopped onion
1 medium green pepper, chopped
2 (14 1/2 ounce) cans cannellini beans, drained and rinsed
1 (14 1/2 ounce) can tomatoes, diced (I use 1 large fresh tomato)
1 cup low-fat chicken or vegetable broth
1/2 teaspoon each dried basil and thyme
1/2 cup Kalamata olives, pitted and halved
1 pound large shrimp (raw or cooked) shelled, deveined and halved
1/2 cup dry bread crumbs (optional)
1/4 cup freshly grated Parmesan cheese
salt & pepper to taste

1. In a large pan, sauté garlic, onion and pepper in oil.
2. Add beans, tomatoes, broth, herbs, olives, salt and pepper.
3. Bring to a simmer.
4. Add shrimp; cook 3 minutes.
5. Turn the breadcrumbs with Parmesan and top.
   
6. Bake in preheated 400-degree oven till bubbly.
7. Brown top under broiler if desired.