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Italian bean casserole

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3 tbsp olive oilGs,l!js
4 celery sticks, roughly dicedg9V h%Df9YF@
4 medium carrots, roughly dicedf/UM&k7qM_
3 leeks, trimmed, washed and sliced9{u*w+J Z
2 garlic cloves, crushedFCTe\
100ml white wine
7`}FMNhat/U 2 x 400g cans chopped tomatoes(M"Qx0jh'K%Vp
Grated zest and juice of 1 lemon
?ugU&oJ(da:E About 700ml vegetable stock, hotJ!mX%C(c0H$J9p%IF
410g can borlotti beans, drained and rinsed
~~HbO m:V+n 410g can cannellini beans, drained and rinsed&I
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Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
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g9W`N METHOD
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7O!i^!i] How to make italian bean casserole]mP4PnJt?
1. Heat the oil in a large casserole or saucepan over a medium heat. Add the celery and carrots and cook, stirring, for 7-8 minutes. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out and reduce for a few minutes.
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rJxR4G@R&g 2. Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.(j:]O DB.?qs
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3. Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It's worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.