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Italian bean casserole

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3 tbsp olive oil
Y5y\6o"t"K 4 celery sticks, roughly diceda%K7K7O,a
4 medium carrots, roughly dicedi#Qs})Sk
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3 leeks, trimmed, washed and sliced
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y@.?.^2v0m 100ml white wine[_wq7F3@f'yEr
2 x 400g cans chopped tomatoes:?7i` n;]&p
Grated zest and juice of 1 lemon
5iq!R'L%q p About 700ml vegetable stock, hot$d ['HpqS
410g can borlotti beans, drained and rinsedsECv3F N-n@h)z
410g can cannellini beans, drained and rinsed"J+I%p8Em$k;Aa;w
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
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m'p6\C-lo How to make italian bean casserole
;V1U0VZE9eC 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.;G9oc/`
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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.