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
Per serving:
176kcals
5.1g fat (0.8g saturated)
8.5g protein
23.4g carbs
10.1g sugar
0.7g salt
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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