Easy Vegetable Casserole with Roasted Fennel

Name: Easy Vegetable Casserole with Roasted Fennel
Ingredients: 2 fennel bulbs; 2.12 ounces feta; 1x14.11oz can chopped tomatoes; 1x14.11oz can haricot beans (or any white beans, reserve the water); 2 garlic cloves (finely chopped); 1 large onion (finely chopped); 1 small celery stalk (finely chopped); 2 medium carrots (peeled, diced); 1 bell red pepper (deseeded, roughly chopped); 4 tablespoons sun-dried tomatoes (in oil) (finely chopped); 2 tablespoons olive oil (plus more for roasting the fennel and drizzling); 4 tablespoons white wine; 1 bay leaf; 1½ teaspoons oregano; Salt and pepper to taste