2 teaspoons extra virgin olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
400 g [0,9 lb] can cherry tomatoes in juice
400 g [0,9 lb] can salt reduced cannellini beans,
drained and well rinsed
1 bay leaf
1 small sprig rosemary
freshly ground black pepper, to taste
4 thick slices wholegrain toast
120 g [4,25 oz] reduced fat vintage cheddar, sliced
 Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion, celery, carrot and garlic and sauté for 5 minutes until the vegetables have softened. Add tomatoes, then fill the empty can with water and pour into the pan with beans, bay leaf and rosemary. Cook covered for 30 minutes or until the mixture has thickened and vegetables are tender. Stir through remaining oil and season with pepper.
 Top each slice of toast with cheese and grill for 2-3 minutes, until the cheese is bubbling and golden. Arrange a slice of grilled cheese toast on each serving plate and spoon over baked beans.