Heat the oil in a large saucepan, add the carrots, parsnips and leeks and cook over a medium heat for 4–5 minutes until slightly softened.
Stir the wine into the pan and cook until reduced by half, then stir in the tomatoes, stock, butter beans and rosemary. Season well with salt and pepper, then cover and simmer for 15 minutes, stirring occasionally. Transfer to a 2 litre (3½ pint) ovenproof dish.
Meanwhile, make the crumble topping. Place the bread, walnuts, parsley and 75 g (3 oz) of the cheese in a food processor and pulse until the mixture resembles breadcrumbs.
Spoon the topping over the vegetable mixture and scatter over the remaining cheese. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes until golden and crisp. Serve immediately with steamed green vegetables, if liked.