Place some olive oil in a large saucepan or pot over medium heat. Sauté the red onion, celery and carrots until soft, about 8 to 10 minutes.
Add the garlic and spices and a little more olive oil if necessary and sauté for a further five minutes.
Add the chopped tomatoes, red peppers, tomato paste, vinegar and red wine and bring to a boil, then turn down the heat and cook for an hour, stirring occasionally.
Add the beans and add enough vegetable stock to cover nicely. Simmer for another hour over medium low heat, stirring occasionally.
Test seasoning and adjust accordingly.
Serve with a lemon wedge and a sprinkling of coriander.