White Bean Vegetarian Cholent

1 tbsp EVO
1 1/2c onion, chopped
1 1/2c carrot, slices diagonally cut
1 c parsnip, slices diagonally cut
2 cloves garlic, minced
3 c Great Northern beans, cooked
3/4c vegetable broth
1/2c dried thyme
1/4tsp kosher salt
1/4tsp black pepper
1 can diced tomatoes, use juices (28-ounce)
1 bay leaf
1/4c dry breadcrumbs
2 tbsp EVO oil
2 links meatless Italian sausage, thawed and chopped
2 tbsp parsley, chopped fresh

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender. Combine breadcrumbs, and olive oil in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.