Cassoulet, a hearty French soup, is perfect for cold, wintery weather. I made it at the winery on Saturday and it was terrific with a slice of toasted French bread.

Cassoulet
1/2 c. carrots, chopped
1/2 c. green pepper, chopped
1 c. onion, chopped
3 tsp. garlic, minced
2 14-oz. cans cannellini beans, rinsed and drained
1 14-oz. can stewed tomatoes
1 lb. chicken breasts, cubed
2 tsp. salt
1/2 tsp. pepper
1 lb. Polish sausage links, fully cooked
1-1/2 c. chicken stock
1/2 c. dry white wine
1 Tbsp. fresh parsley, chopped
1 tsp. dried thyme
1/4 tsp. red pepper flakes
1 bay leaf

Place carrots, peppers, onion, garlic, beans and undrained tomatoes in a 4-quart slow cooker.
Season chicken with salt and pepper and place over vegetables. Add sliced sausage.

In a bowl, combine broth, wine, parsley, thyme, red pepper and bay leaf. Pour over ingredients in slow cooker.

Cover and cook on low heat for 7-8 hours or on high heat for 3.5-4 hours. Discard bay leaf.