Chop all of your veggies. Saute the onion, garlic, carrots, fennel, thyme and 1 tablespoon parsley in a large pan with 1 teaspoom extra virgin olive oil.
Add the beans, thyme, ½ cup cheese, 1.5-2 cups broth (if needed), crushed red pepper, and salt and pepper to taste.
Let the mixture cook for 10-15 minutes until warmed through. Meanwhile, combine breadcrumbs, remaining chopped parsley, and remaining cheese in small bowl. Drizzle remaining 1 tablespoon olive oil into crumb mixture, and combine to moisten breadcrumbs.
Spray an oven safe casserole dish with olive oil cooking spray. Pour mixture into the dish.
Sprinkle breadcrumbs over the top of the casserole and bake in a 400 degree oven, uncovered for 15-20 minutes until the breadcrumbs have browned.