1 1/2 tbsp olive oil
2 celery sticks, roughly diced
2 medium carrots, roughly diced
1 leeks, trimmed, washed and sliced
1 garlic clove, crushed
50ml white wine
400g can chopped tomatoes
Grated zest and juice of 1 lemon
About 350ml vegetable stock, hot
410g can borlotti beans
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
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.
Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
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.
Delish… Beans don't have to be boring, this recipe is just so full of flavour.