Italian bean casserole

  • for 8 people
  • Ready in just over 1 hour
  • Easy
This substantial Italian bean casserole recipe is made with two different types of beans - borlotti and cannellini. It's suitable for vegetarians too.

Nutritional info per serving

  • Calories176kcals
  • Fat5.1g (0.8g saturated)
  • Protein8.5g
  • Carbohydrates23.4g (10.1g sugar)
  • Salt0.7g

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  • 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


  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.

From February 2007

Main Ingredients:

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