White Bean Tomato Tavern Toasts

Preheat the oven to 400°F; dice the tomatoes, chop the spinach, finely chop the onions, chop the mushrooms, parsley, thyme, and rosemary, then rinse and drain the white beans.

Arrange the bread in a single layer on an 18-by-13-inch rimmed baking sheet, working in batches as needed. Bake at 400°F for 8–10 minutes per batch, turning once, until golden with dry edges. Cook the topping while the bread toasts.

Cook the tomatoes, onions and mushrooms in a deep skillet of at least 5 quarts over medium heat, stirring often, for 8–10 minutes, until the tomatoes release their juices and the onions are softened. The tomato juices supply the cooking liquid.

Stir in the white beans, thyme, and rosemary; mash about half the beans into the tomato juices and simmer for 5 to 7 minutes until the mixture is thick and spoonable.

Fold in the spinach and cook for 1–2 minutes, until wilted. Stir in half the parsley, reserving the rest for serving.

Spoon the hot bean-vegetable mixture onto the crisp toasts without making unstable piles. Divide any remaining topping alongside the toasts, sprinkle with the reserved parsley and serve immediately.