Begin Savoury Beans
Preheat oven to 350°F. Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large wide saucepan over medium heat. Add onions, celery and orange sweet potato. Cook for 5 minutes, stirring occasionally until vegetables are beginning to brown.
Meanwhile, wash thyme and cherry tomatoes. Pick and chop thyme leaves. Cut cherry tomatoes in half. In a small bowl, mix 2 tbsp. (4 tbsp. for 4 servings) olive oil with half of the thyme and half of the garlic. Season with salt and pepper.
Prepare Garlic Ciabatta
Cut ciabatta lengthwise in half. Spread garlic oil on inner sides of ciabatta. Place garlic ciabatta on a baking sheet with inner sides facing up.
Empty cannellini beans into a fine mesh sieve and drain. Add beans to saucepan with remaining garlic, spice blend, remaining thyme, and flour. Stir to mix. Add white cooking wine and scrape bottom of saucepan to release any stuck particles. Add 2 cups (4 cups for 4 servings) water. Stir until water begins to boil and mixture begins to thicken. Reduce heat to low. Add cherry tomatoes, maple syrup, and crumble in vegetable stock cube.
Bake Ciabatta + Cook Vegetables
Place garlic ciabatta in oven and set a timer for 10 minutes. Bake until golden and crunchy. Gently simmer beans
from Step 4 until sweet potato is tender. Season to taste with salt and pepper. Roughly chop spinach and stir into beans, until wilted and bright green.
Spoon sweet and savoury beans into large bowls. Serve with a piece of garlic ciabatta. Enjoy!