Leek, Bean and Mushroom Bake

 This is a Women's Weekly recipe, that comes in at on 227 calories per serve.  It's amazingly hearty & was enjoyed by my whole family.  Feel free to substitute whichever veges and herbs you have on hand.


Ingredients (serves 6)
1 cup (200g) dried white beans (cannellini) - **I just used a 400g can**

2 teaspoons olive oil

2 medium leeks

3 cloves garlic

350g swiss brown muchrooms, halved

2 stalks celery, trimmed, chopped

½ cup dry red wine **I just added some extra stock instead**

1 cup vegetable stock

3 cups tomato pasta sauce

2 sprigs fresh thyme

1 cup frozen peas

3 slices multigrain bread, halved

Place beans in a medium bowl, cover with water.  Stand overnight, drain; rinse under cold water, drain.  Cook beans in medium saucepan of boiling water about 20 minutes or until tender; drain.

Preheat oven to 200 degrees Celsius.

Heat oile in large flameproof dish; cook leek, garlic, mushrooms and celery, stirring, until vegetables soften.  Add wine; bring to the boil.  Boil, uncovered, until liquid is reduced by half.  Add beans, stock, sauce and thyme; bring to the boil.

Cover dish, transfer to oven; bake 30 minutes.  Stir in peas; bake, uncovered, about 20 minutes or until sauce thickens slightly.  Serve bake with toast.  Sprinkle with extra thyme.