Steps:
- Pour oil into slow cooker, and turn it on high. Add shallots and garlic. Cover, and cook to soften, about 15 to 20 minutes. Add carrots, turnip, parsnip, beans and tomatoes. Stir in stock, bay leaves, thyme, salt and pepper. Reduce heat to low. Cover, and cook until all vegetables are tender, 6 to 8 hours. Remove and discard bay leaves before serving. Garnish with breadcrumbs and minced parsley.
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