Fry the courgettes: Heat a good amount of the olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches so they fit in a single layer. Cook for 3-5 minutes on each side until golden and caramelised, being careful not to let them burn. Remove with a slotted spoon and place on a plate lined with kitchen paper. Sprinkle with a little salt.

Cook the garlic and basil: Once all the courgettes are cooked, add a little more olive oil to the pan. Add the sliced garlic and fry for 30 seconds. Add most of the torn basil leaves and fry for another 30 seconds.

Add the beans: Tip the white beans into the pan along with their bean stock and add the caramelised courgettes. Stir everything together and cook until hot.

Make them creamy: Stir through the grated Parmesan. If the beans are looking too thick, add an extra splash of water or bean stock until you reach your desired consistency.

Season and serve: Season to taste with salt and black pepper. Spoon into bowls and finish with an extra grating of Parmesan and a few fresh basil leaves.