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Italian bean casserole

INGREDIENTS? BGLm
3 tbsp olive oil
$`O k)^%LF 4 celery sticks, roughly diced
GY#a$Va K 4 medium carrots, roughly dicedHK+zGj%C
3 leeks, trimmed, washed and sliced
1Zc;h\-_.K}!?K;S 2 garlic cloves, crushed7C;_CasI
100ml white wine |"OY!vi ?${@
2 x 400g cans chopped tomatoesC;E/~~[a
Grated zest and juice of 1 lemon
%yFcmcB8S About 700ml vegetable stock, hot
%u.f6}s(g$^(J 410g can borlotti beans, drained and rinsed
Pv5M Ebey&z 410g can cannellini beans, drained and rinsed
/P4w^;]\ LB7q Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish
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3C)f(}'_&ZU How to make italian bean casserole
cLHT!nd1V7f5y.k 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.PrY`{i-d@:Z

&lZ$p#N&l wt/OB1t 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.