Method

1. Place olive oil in pan, add carrot, celery, onions and garlic. Sautee briefly.

2. Add the beans and stir to combine.

3. Add thyme leaves.

4. Add vinegar and tomato puree, mix together.

5. Add in chopped tomato.

6. Add vegetable stock and add a little more olive oil.

7. Place in oven at 180 degrees for 30 minutes.

8. Once out of oven add a little more olive oil, season with salt and finish with fresh parsley.

9. Serve in pan.