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Italian bean casserole

Name: Italian bean casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 8
Cuisine: Italian recipes
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

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.

Prefer butter beans? Then you’ll love our vegetarian butter bean and vegetable stew.

Easy
February 2007

Test kitchen approved

Serves 8
Ready in just over 1 hour

Prefer butter beans? Then you’ll love our vegetarian butter bean and vegetable stew.

Vegetarian recipes

Nutrition: per serving

Calories: 176kcals
Fat: 5.1g (0.8g saturated)
Protein: 8.5g
Carbohydrates: 23.4g (10.1g sugar)
Salt: 0.7g

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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

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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

Nutrition: per serving

Calories: 176kcals
Fat: 5.1g (0.8g saturated)
Protein: 8.5g
Carbohydrates: 23.4g (10.1g sugar)
Salt: 0.7g

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Published: 31 Jan 07
Updated: 18 Mar 24

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Joanne McGawley says:

16th Jun 2015 at 12:53 pm

“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.…”

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