Easy Vegetarian White Bean Casserole with Crispy Parmesan Crumbs

Ingredients

• 2 tablespoons olive oil, plus more for the dish
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 8 oz (225 g) cremini mushrooms, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (14.5 oz or 411 g) diced tomatoes, with juices
• 1/2 cup (120 ml) vegetable broth
• 3 cans (15 oz each or 425 g each) cannellini beans, drained and rinsed
• 3 packed cups (90 g) chopped kale or baby spinach
• 1 tablespoon lemon juice
• 3/4 cup (45 g) panko breadcrumbs
• 1/2 cup (45 g) grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil