Tuscan Bean& Cheesy Bread Bake

Bean Stew

1. 1

   Heat a drizzle of olive oil in a large oven‑proof dish, then add the diced onion, carrot, leek, courgette and garlic; sauté until softened.

2. 2

   Stir in dried oregano, salt and a generous amount of black pepper, then bake the vegetables in the oven until they begin to caramelize.

3. 3

   Add the cannellini beans, chopped tomatoes, tomato puree, vegetable stock, and bay leaves; mix well and return to the oven to simmer.

4. 4

   Remove about half of the stew into a bowl, mash it, and stir the mash back into the pot to thicken the sauce, then give everything a final mix.

Cheesy Bread

5. 5

   Arrange the ciabatta roll halves on a baking sheet, toast lightly, then top each piece with mozzarella slices.

6. 6

   Sprinkle vegetable parmesan over the mozzarella and place under the grill until the cheese melts and turns golden.

7. 7

   Finish with fresh torn basil leaves and serve alongside the bean stew for dipping.