Garlicky vegetable, bean and herb pot with parmesan toasts recipe | delicious. magazine

Ingredients

• 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