Serves 8

Italian bean casserole recipe

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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

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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.

Nutritional info

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

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Dancing Queen | April 7

As someone who doesn't often eat (and enjoy) a meal without meat, I was hugely surprised by this recipe. It is so full of flavour, with loads of gorgeous textures, I would highly recommend this to everyone! I haven't been able to find this recipe for a while, and I'm so pleased I have it again!

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