Italian Bean Casserole with Salsa Verde

Ingredients

• 750 ml vegetable stock
• 1 red onion (finely sliced)
• 1 fennel bulb (finely sliced)
• 250 g cherry tomatoes (halved)
• 3 garlic cloves (crushed)
• 1 tbsp tomato puree
• 1 tsp chili powder ((mild))
• 2 tsp smoked paprika
• 400 g cannellini beans (drained and rinsed)
• 400 g borlotti beans (drained and rinsed)
• 200 g savoy cabbage (roughly chopped)
• 25 g fresh coriander
• 25 g fresh mint leaves (stalks discarded)
• 1 tbsp capers
• 1 tsp dijon mustard
• lemon juice (from 1/2 a lemon)
• 1 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil