Italian Baked Beans

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion, red capsicum and carrot and cook, stirring, for 5-6 minutes, or until the vegetables are tender. Add the Italian herbs, garlic, oregano and a pinch of chilli flakes (if using) and cook for 1 minute, or until fragrant. Add the tomato paste and cook, stirring, for 1-2 minutes or until a deep red colour.

Add the cannellini beans, brown sugar, vinegar, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Add the baby spinach leaves and butter and cook, stirring, for 1-2 minutes, or until the spinach has wilted slightly. Remove the pan from the heat and set aside.

While the veggies are cooking, tear the bake-at-home ciabatta into small pieces. In a medium bowl, combine the ciabatta, grated Parmesan cheese, parsley and a generous drizzle of olive oil. Season with a pinch of salt and pepper and toss to coat.

Pour the veggie and bean mixture into a medium baking dish and top with the herby ciabatta. Bake on the top rack for 5-10 minutes, or until the bread is golden and crisp