Italian bean casserole recipe

Italian bean casserole
This substantial casserole of two beans - borlotti and cannellini - will bring a hearty glow to all - and it's suitable for veggies too.

Serves 8

Ready in just over 1 hour


  • 3 tbsp olive oil
  • 4 celery sticks, roughly diced
  • 4 medium carrots, roughly diced
  • 3 leeks, trimmed, washed and sliced
  • 2 garlic cloves, crushed
  • 100ml white wine
  • 2 x 400g cans chopped tomatoes
  • Grated zest and juice of 1 lemon
  • About 700ml vegetable stock, hot
  • 410g can borlotti beans, drained and rinsed
  • 410g can cannellini beans, drained and rinsed
  • Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish


How to make italian bean casserole

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.

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.

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.

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Average rating: 3/5
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Nutritional Information

Per serving:
5.1g fat (0.8g saturated)
8.5g protein
23.4g carbs
10.1g sugar
0.7g salt

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Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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