Ingredients
– 1 cup dried white beans
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 400 g canned diced tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1 tablespoon lemon juice
Method
1. Soak the dried white beans in water overnight or for at least 6 hours.
2. Drain and rinse the beans, then place them in a pot with 4 cups of fresh water. Bring to a boil and cook for about 45 minutes until soft.
3. In a separate large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are soft, around 5-7 minutes.
4. Add minced garlic to the pot and stir for 1 minute. Pour in the diced tomatoes, oregano, salt, and cooked beans. Simmer for 20 minutes, stirring occasionally.
5. Just before serving, add lemon juice to the soup and stir well.
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