Place the olive oil, miso, garlic, sage, a generous pinch of salt, and plenty of freshly ground black pepper in a measuring jug. Blend until smooth using a hand blender.

Cut the bread into large cubes and place in a bowl. Pour over the miso oil mixture and toss well to coat. Spread the bread over a baking tray lined with parchment paper and bake for 11–13 minutes, until golden brown. Leave to cool.

Heat the olive oil in a frying pan over medium-low heat. Gently cook the sun-dried tomatoes, garlic, chili peppers, and tomato paste, taking care not to let the garlic brown. After 5 minutes, add the cherry tomatoes and increase the heat slightly. Stir occasionally.

Once the tomatoes begin to break down, add the olives, capers, and cannellini beans, including their liquid. Simmer for 10 minutes until the stew thickens slightly. Remove from the heat and stir in most of the parsley, reserving a little for garnish.

Divide the bean puttanesca between serving plates. Top with the croutons and garnish with the remaining parsley.