Add olive oil to a large pot and sauté onion, garlic, diced chorizo and streaky bacon until bacon has caramelised and onion has softened. Add in capsicum and sauté for another 3-4 minutes. Pour in crushed tinned tomatoes, Simon Gault Home Cuisine Italian seasoning and Simon Gault Home Cuisine vegetable stock. Bring to the boil then reduce heat and simmer for 10-15 minutes until the sauce thickens. Once the sauce has thickened add the drained tinned cannellini beans, bring to the boil then simmer for a further 5 minutes. Stir through parsley. Serve with gruyere or your favourite cheese grilled on toasted baguette.