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Italian bean casserole

INGREDIENTS
sNwscR!h#a*KP 3 tbsp olive oil
zA0J ] }L[5A 4 celery sticks, roughly diced
zW+Uh^4H&r 4 medium carrots, roughly diced
0P\|/K%R/l|qa 3 leeks, trimmed, washed and sliced
x2voPry#|1Rg'?cIe 2 garlic cloves, crushed&lv/kG:T
100ml white wine
S4@-jCW[_'\\+]a 2 x 400g cans chopped tomatoesD he\*Y;eGy2D
Grated zest and juice of 1 lemonU @5Xo9lLo"F
About 700ml vegetable stock, hot+B+X(_t`*]N{
410g can borlotti beans, drained and rinsed
,Nq|'Q6W 410g can cannellini beans, drained and rinsed|?o(O~3w
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
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#s$\2Ag{;x How to make italian bean casserole
$V0a8WS(B A 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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9J^8@pi 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.t+i @p+]/{.P.f"s6Cd

1h+uZ:w,o8mo f)@ 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.