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Italian bean casserole

INGREDIENTS
VK)u;q8]?7wA 3 tbsp olive oil
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flp]R G${!k+R 4 celery sticks, roughly diced:Af'TvS^tKO
4 medium carrots, roughly diced:D,R!r9B0dq2ky0n
3 leeks, trimmed, washed and sliced.T}P;|u;s'p4i
2 garlic cloves, crushedA1x c,f%I8sD
100ml white wine
#X+H_)yt { 2 x 400g cans chopped tomatoes
U-o.QJ%C:Ln6n)h Grated zest and juice of 1 lemon
DA)dDi4W6T Vv About 700ml vegetable stock, hot
,H{'oz-h9hxO 410g can borlotti beans, drained and rinsed VF`ff!_9X!P
410g can cannellini beans, drained and rinsedrx'`m#d7kA5W?
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
:H Iab,qp6q METHOD
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)U@"Tss How to make italian bean casserole
h(@B9aXep-z&X2m 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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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.8v'MCh)kZ
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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.