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Italian bean casserole

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3 tbsp olive oil(Y2[+CBe)ACX8j
4 celery sticks, roughly diced
y+K-gf8h 4 medium carrots, roughly diced
rBm;e*G\ai L 3 leeks, trimmed, washed and slicedEMj:ZN/[%_i
2 garlic cloves, crushedm2b(Fx7SA
100ml white wineF%gQ7^ PZR#GgP
2 x 400g cans chopped tomatoes
L#I,IaPwy1n Grated zest and juice of 1 lemon&Eb&JlS
About 700ml vegetable stock, hot.lfio:[@ y&@
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410g can borlotti beans, drained and rinsednZ9z1C3rMV
410g can cannellini beans, drained and rinsed{1K&rQ4U N&Y
Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnishC }z(O&SH!lKK
METHOD
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How to make italian bean casserole
3[e8f,m)Sa{B 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.l[6i
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jY&X1D+? 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.