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Finely chop your onion and garlic, and grate your courgette.
Heat your olive oil in a large lidded pan on low heat, then add your onion and garlic. Fry for 5 minutes, stirring constantly, until softened.
Add your tomatoes and grated courgette, stir together and stick the lid on for 10 minutes, stirring halfway through (add a splash of water if it looks too dry).
Remove the lid, give everything a good stir (squish the tomatoes with a wooden spoon if you want it extra saucy) then slosh in your balsamic vinegar and the beans.
Stick the lid back on and keep cooking on a low heat for 10 minutes.
Roughly chop the spinach and grate the parmesan. Add both to the dish and stir until the spinach is wilted and the parmesan is melted in.
Season to taste, divide between two bowls, dollop a tbsp ricotta on each and stir through so that it becomes all creamy and yum. Serve with some decent crusty bread to mop it all up with.