Step 1

Preheat the oven to 425ºF.

Step 2

Place the mushrooms, carrots, and fennel on a large baking sheet and add 3 tablespoons oil, 1/4 teaspoon salt, and lots of pepper. Toss to coat, arrange in a single layer, and roast until golden brown, about 25 minutes, stirring once halfway through cooking.

Step 3

Meanwhile, heat a tablespoon of oil in a large high-sided skillet or Dutch oven over medium-low heat. Add the onion, garlic, herbs, paprika, and 1/4 teaspoon salt. Cook until the onion is translucent, about 5 minutes.

Step 4

Add the tomato paste to the skillet, stir to incorporate, and cook for 1 minute.

Step 5

Add the beans and broth, bring to a simmer, and cook for 5 minutes more.

Step 6

Meanwhile, make the topping. In a bowl, combine all the topping ingredients and rub together with your fingers to distribute the oil.

Step 7

When the bears are done, turn the heat off and stir in the roasted vegetables. Transfer the mixture to a 9-by-13-inch casserole dish. Sprinkle with the panko mixture.

Step 8

Reduce the oven temperature to 400ºF and bake until the topping is golden brown, 20 to 25 minutes.