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Italian bean casserole

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3 tbsp olive oil2Kc/U@n
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4 celery sticks, roughly diced
:K9u"R,hO iHZ 4 medium carrots, roughly diced-C,DU(C Td0z#P
3 leeks, trimmed, washed and sliced
({QM%sc9AC!y&DK 2 garlic cloves, crushedO7brnq;P
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100ml white winen2pi3?e1T
2 x 400g cans chopped tomatoes
Cp'@,v7kO Grated zest and juice of 1 lemonBsl w2LP@
About 700ml vegetable stock, hot
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d*r|ddo%e 410g can borlotti beans, drained and rinsedG%i-f2Bu+a*\%h
410g can cannellini beans, drained and rinsed
6q]^N6N7\vO` Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish'G VC)MJSJ-a:g"IV
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+a)eHq wU [!A How to make italian bean casserole}|R)o2^
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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#h P+L)[8Ra 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.
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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.