Sauté 1 diced onion, 2 carrots, 2 celery stalks and 2 garlic cloves in olive oil. Add two drained cans of white beans, 400 g tomatoes, 250 ml vegetable stock, thyme and bay leaf; simmer 15 minutes. Transfer to a baking dish, scatter with 40 g herbed breadcrumbs and bake at 210°C/410°F for 15 minutes. Broil briefly for a crisp top, watching closely so the crumbs do not burn.
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