Italian bean casserole

Serves: 8

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 3 tablespoon(s) olive oil
• 4  celery sticks, chopped
• 4 medium carrots, roughly diced
• 3  leeks, sliced and washed
• 2 clove(s) garlic, chopped
• 100 ml (4fl oz) white wine
• 2  x 400g cans chopped tomatoes
• grated zest and juice of 1 lemon
• 1 pinch(es) sugar
• 450 ml (15fl oz) vegetable stock
• 410 gram(s) can borlotti beans, drained and rinsed
• 410 gram(s) can cannellini beans, drained and rinsed
• 1 teaspoon(s) oregano

Method

1. Heat oil in a large flameproof casserole dish. Add celery and carrots and cook for 5 mins. Add leeks and cook for a few mins, to soften, then stir in garlic and wine. Bubble away for a few mins.
2. Add canned tomatoes, lemon zest, sugar and stock. Season, bring to the boil, then simmer for 30 mins, till liquid has reduced and thickened.
3. Tip in drained beans and add lemon juice and oregano. Warm through and serve in bowls, sprinkled with oregano.

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