Vegan Cassoulet

3 carrots, sliced
2 celery stalks, sliced
1 leek, chopped
2 cloves of garlic, minced
10 oz. of fresh green beans, or in this case I used frozen
2 1/2 T evoo

1 8 0z. can of white beans, drained and rinsed
1 cup TVP (Lightlife Smartground), crumbled
1 T Herbs d'Provence
1 t sea salt
1 T fresh cracked pepper
2 1/2- 3 T fresh chopped thyme
2 1/2- 3 T tomato paste
1-2 cups of water (if 3/4 c or so of this is replaced with white wine, all the better)

Saute first 6 ingredients in a deep pan over low/medium heat for about 10-15. Add remaining ingredients and stir. Simmer for 30-45 minutes. Serve hot with some nice, crusty fresh bread.