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 deep red.

Add the cannellini beans, brown sugar, vinegar, water and crumble in the vegetable stock cube. Stir to combine. Add the baby spinach leaves and butter and cook, stirring, through 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.