Ready in 25 minutes
2 tbsp olive oil
3 carrots, diced
2 celery sticks, diced
1 onion, roughly chopped
2 leeks, washed and sliced
150ml red wine
4 garlic cloves, crushed
400g can chopped tomatoes
200ml vegetable stock, hot
400g can flageolet beans, rinsed and drained (or use frozen, see opposite)
400g can borlotti beans, rinsed and drained
Bunch of fresh flatleaf parsley leaves, roughly chopped
Bunch of fresh oregano leaves, roughly chopped
Zest of 1 lemon, grated
Slices of crusty bread, to serve
25g vegetarian Parmesan, grated, to serve
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.
