1: Pre-heat the oven to 190C.
2: Cut the leeks into thick rounds and the courgette similarly.
3: Drizzle with olive oil, salt, and pepper and roast for about 20-25 minutes until charred and tender.
4: Slice the onion into thin half moons and chop the garlic.
5: Sauté the onions until just starting to color, about 5 minutes, then add the garlic and sauté for another minute.
6: Pour in the wine or substitute with water combined with the crumbled stock cube, let it sizzle for 1-2 minutes.
7: Pour in the beans with their soaking liquid to thicken the sauce and simmer.
8: Once the vegetables are ready, add them to the mixture.
9: Grate in the lemon zest, squeeze in the juice, season with salt and pepper, and finish with fresh basil leaves.
