Leek and White Bean Soup with Garlic Crumble

3 leeks, whites only
4 carrots, cut into 1" pieces
4 celery ribs, cut into 1" pieces
4 garlic cloves, minced
1/4 C. olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
ground clove, to taste
3 (15oz.) cans Great Northern White beans
1 Qt. water
salt and pepper, to taste

Garlic Crumb:
4 C. fresh bread crumbs
1/3 C. olive oil
1 Tbsp. chopped garlic
1/4 C. parsley, chopped

Preheat oven to 350 degrees F.

Slice the leeks lengthwise and cut into 1/2" pieces, wash very well and pat dry.  In a large heavy pot, over medium heat; add oil.  Sweat leeks, carrots, celery, and garlic until vegetables start to soften.  Add herb sprigs, bay leaf, and clove.  Cook another 15 minutes until vegetables start to turn golden.  Add beans, stir; add water.  Simmer partially covered, stirring occasionally until carrots are tender, but not falling apart, about 15-20 minutes.
Meanwhile; in a mixing bowl toss breadcrumbs with the oil, garlic, and salt and pepper.  Spread evenly on a baking sheet and put into the oven.  Cook for 12-15 minutes stirring once until golden brown.  Remove, cool and toss with parsley. Reserve for service.
Go back to pot and discard herb sprigs and bay leaf.  With a potato masher or the back of a spoon, mash some of the beans to thicken the broth.  Adjust seasonings with salt and pepper.  Spoon soup into warm bowls and top with garlic crumble, serve and enjoy!