1 onion
1 zucchini
1 red pepper
1 smashed clove of garlic (optional)
2 cup arugola
2 cans white beans (imported are better)
1/2 cup white wine
1/2 cup stock
1/2 cup bread crumbs
1/2 cup grated parmesan

Pinch red pepper
Dried tomatoes
Pine nuts

Add to a terracotta pans and put in the oven until lightly brown.

Add the arugola and return to the oven until wilted.

Add the white beans, stock and wine.

Cover with bread crumb and parmesan mixture.

Cover and bake. Take off the top at the end to brown (I over did it, but the dish was still good).