This dish features garlicky cannellini beans topped with roasted Mediterranean-style vegetables, perfect for scooping with crusty sourdough. It's easy to prepare and allows for flexibility with the vegetables used.
1: Dice the courgette and aubergine, then drizzle with olive oil, oregano, and smoked paprika.
2: Mix everything together and roast in the oven at 200C for 20 minutes.
3: Add halved cherry tomatoes with extra olive oil and salt, and roast for another 15 minutes.
4: Meanwhile, fry the diced shallot in olive oil for 5 minutes.
5: Add minced garlic and cook for another minute.
6: Pour in the cannellini beans and their juices, along with the stock cube, and let simmer for 10 minutes until thick.
7: Top the beans with the roasted vegetables and fresh basil before serving.
