- 500gm cannellini/great northern beans
- 1/2 cup good quality olive oil
- 1 large onion
- 4 teaspoon garlic
- 3 large carrots
- 2 celery stalks (more/less dependant on taste)
- 1 tin tomato puree
- 1/4 cup tomato paste
- 1-2 teaspoons oregano
- 1/2 pot of water
- Cubed Feta
- Crusty Bread
Wash beans by placing in a bowl and covering with boiling water. Leave to soak for a few hours (or overnight)
Place water, oil, tomato puree, garlic, tomato paste and oregano in a large pot and begin to heat.
Chop onion, roughly slice celery, cut carrot into discs and place into pot.
Drain beans and add to pot
Bring pot to boil then lower heat, cover and simmer for approx 3 hours.
In the last half an hour remove lid and add salt to taste. The soup should be thickening up at this point, so stir frequently to avoid sticking/burning.
Serve in bowls with cubed feta sprinkled on top with crusty bread on the side.