Herby Crumbed Italian Beans

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, carrot, cannellini beans, red capsicum and garlic and cook for 5-6 minutes, or until the vegetables and onion have softened. Add the Italian herbs and cook for 1 minute, or until fragrant. While the vegetables are cooking, pick the parsley leaves and finely chop.

Once the vegetables have softened, add the brown sugar, balsamic vinegar, tomato paste, warm water and salt (use suggested amount). Stir to combine. Add the baby spinach leaves and oregano leaves and stir for 2 minutes, or until the leaves have wilted and the liquid has reduced slightly. Remove from the heat while you make the crumb.

Preheat the grill to medium. Chop the bake-at-home ciabatta roll into small 2cm chunks. Combine in a medium bowl with the Parmesan cheese, parsley and a generous drizzle of olive oil. Season with salt and pepper. Toss to coat the bread in the oil.

Pour the bean mixture into a medium baking dish. Top with the ciabatta crumb mixture. Place under the grill for 5-10 minutes, or until the bread is golden and slightly crunchy.