Bean Stew

Olive Oil
5 Celery Sticks, roughly diced
3 medium Carrots, roughly diced
3 Medium Onions peeled and roughly chopped
2 Garlic Cloves, crushed
1 x 400g can Chopped Tomatoes
1x small can Tomato Puree
About 700ml Vegetable Stock, hot
1 x400g can Borlotti beans, drained and rinsed
1x 400g can Cannellini beans, drained and rinsed
Small handful Dried Mixed Herbs
Salt & Pepper
METHOD
Heat the oil in a large casserole or saucepan over a medium heat. Add the Celery, Onion and Carrots and cook, stirring, for 7-8 minutes. Stir in the garlic.
Tip in the tomatoes and the Puree, add the dried mixed herbs 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 continue to cook and serve.