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Italian bean casserole
- Published: 31 Jan 07
- Updated: 18 Mar 24
This vegetarian Italian bean casserole recipe is made with two different types of beans: borlotti and cannellini. Bean casseroles are hearty and filling, and this one is flavoured with lemon, garlic, white wine and fresh herbs.
![Italian bean casserole](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/441643-1-eng-GB_bean-casserole-768x972.jpg)
Prefer butter beans? Then you’ll love our vegetarian butter bean and vegetable stew.
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Recipe from February 2007 Issue
Nutrition
- Calories
- 176kcals
- Fat
- 5.1g (0.8g saturated)
- Protein
- 8.5g
- Carbohydrates
- 23.4g (10.1g sugar)
- Salt
- 0.7g
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“I love this recipe because we spend a lot of time Outdoors, and after a long day`s hike all we want is something filling, healthy and warming to eat round the campfire. Made the day before we just re-heat it and serve with freshly buttered crusty bread. It is the simplicity of the ingredients that make this dish feel like being wrapped in a hug! Depending our mood we sometimes add a hint of chilli, or smoked paprika, and we have also shredded up some cooked chicken through the dish to add even more protein after a 15 mile hike.…”