1 small carrot, peeled and finely chopped
1 celery stick, chopped
1 garlic clove, finely chopped
1 small garlic clove, finely chopped
1½ tbsp finely chopped fresh flatleaf parsley
2 baking potatoes
1 red onion, chopped
green salad, to serve
1 thyme sprig (optional)
2 x 400g tins cannellini beans, drained and rinsed
1½ tbsp capers (optional)
400g tin chopped tomatoes, or 5 fresh tomatoes, chopped
flaky sea salt and freshly ground black pepper
30g/1oz breadcrumbs (1 medium slice of bread whizzed in a food processor)
pinch caster sugar
3 tbsp extra virgin olive oil, plus extra for drizzling
30g/1oz goats’ cheese
25g/1oz Parmesan, coarsely grated
splash of red wine (optional)