Over medium high heat sauté the onions, carrots, celery and leeks in olive oil in a simmer pot. Sprinkle with salt and pepper. Cook for 3-5 minutes or until onions are translucent and veggies tender.

Stir in mushrooms, tomato paste and minced garlic. Cook for 2-3 minutes.

Deglaze the pot by pouring the wine into the veggie mixture and using a spoon, scrape the bits off the bottom of the pot for maximum flavor. Simmer for 2-3 minutes.

Add the vegetable broth, beans and tomatoes to the pot.

Add the sage, thyme and bay leaves to the pot as well. They can be tied with a small piece of kitchen twine for easy removal or fished out with a spoon before servings.

Cook, uncovered, on medium 15-17 minutes or until liquid has reduced and all ingredients are cooked. The liquid should have thickened a bit and reduced. If liquid has reduced too much, add ½ -1 cup veggie broth and cover with lid while cooking. If the cassoulet is too loose, cook without lid and raise the temp a bit, then cook for a few more minutes until liquid has reduced. Garnish with fresh herbs ad enjoy.