Tuscan Bean Stew

Finely chop an onion, two leeks and a couple of carrots and add to a heavy-based pan with a good glug of olive oil. Once these have been cooking for two or three minutes add a couple of cloves of crushed garlic, stirring occasionally while they soften. I then found two red peppers in the fridge so chucked those in too, along with 2 bay leaves and a splash of vegetable stock. Once all the vegetables have softened add two tins of chopped tomatoes, then a tin of butter beans and another of cannellini. Season well.