- Preheat oven to 200ºC/180°C fan/gas mark 6.
- Heat the oil in a large saucepan and add the leek, carrots, turnips and garlic. Fry over a low heat for 10 minutes, until the vegetables are soft and golden.
- Add the stock to the pan. Season and bring to the boil. Cover and simmer for 10–15 minutes until the vegetables are tender.
- Add the drained beans and shredded greens, then cover the pan and simmer for five minutes until piping hot and cooked through.
- While the casserole is cooking, heat the garlic bread following the pack instructions. Stir the pesto (optional) into the casserole, and serve with warm garlic bread.