In a large skillet, heat olive oil over medium heat. Add the chopped onions and bell peppers, and sauté until they are soft, about 5-7 minutes. Add minced garlic and cook for another minute.

Combine Ingredients

In a slow cooker, combine the sautéed vegetables, diced summer tomatoes, cannelini beans, salt, black pepper, thyme, and rosemary. Stir well to combine.

Slow Cook

Cover and cook on low for 6-8 hours or on high for 3-4 hours until everything is well combined and flavors have melded.

Prepare the Topping

In a bowl, mix sourdough breadcrumbs with grated Parmesan cheese and set aside.

Assemble the Cassoulet

Once the cassoulet is done cooking, layer the tomato confit on top, followed by dollops of herbed chevre. Sprinkle the breadcrumb mixture evenly over the top.

Final Bake

If desired, place the slow cooker insert under a broiler for a few minutes to toast the breadcrumbs and melt the cheese slightly. Keep an eye on it to prevent burning.

Serve

Let it cool slightly before serving. Enjoy your hearty vegetarian cassoulet!