Garlicky vegetable, bean and herb pot with parmesan toasts

Method

1. Heat the oil in a casserole over a medium heat. Cook the carrots, celery, onion and leeks for 10 minutes, until softened. Add the wine and simmer until reduced by half.
2. Stir through the garlic, chopped tomatoes and stock. Season well and simmer for 5 minutes. Add the beans and cook for a further 5 minutes. Check the seasoning, then scatter over the fresh herbs and lemon zest.
3. Meanwhile, preheat the grill to medium and lightly toast the bread slices. Top the toasts with the grated Parmesan and grill until bubbling.
4. Divide the stew between plates and serve with the Parmesan toasts.