1/2 lb. reduced-fat fully cooked kielbasa or polish sausage, cut into 1/2 in. cubes
1 c. onion, chopped
2 med. carrots, thinly sliced
2 celery ribs, chopped
1 garlic clove, minced
14-1/2 oz. can diced tomatoes, drained
3/4 c. reduced-sodium chicken broth
1 bay leaf
1/2 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. ground cloves
2- 15 oz. cans great northern beans, rinsed and drained
1-1/2 c. soft bread crumbs
2 tbsp. butter, melted
2 tbsp. minced fresh parsley

In non-stick saucepan, sprayed with non-stick cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 min. or until onion is tender. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to boil. Reduce heat and simmer, uncovered for about 15 min. or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans. Transfer to a 2 qt. baking dish, sprayed. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture.

Bake uncovered at 350°F for 30-35 min.

Makes 6 servings.