Ingredients
- 2 cloves garlic, crushed
- 4 tablespoons extra virgin olive oil plus more for drizzling
- 1 celery stick, thinly sliced
- 200 g canned tomatoes
- 500 ml water or stock (or water mixed with a stock cube)
- 400 g canned cannellini beans, drained
- 2 pinches of oregano
- toasted bread
- salt to taste
Directions
Step 1
In a large saucepan, sauté the garlic cloves, celery, and cherry tomatoes in the extra virgin olive oil until softened; pour in about 500ml water or stock. Cook for about 20 minutes over medium heat until the celery is tender.
Step 2
Add the canned cannellini beans and oregano, and continue cooking for another 20-30 minutes; salt to taste.
Step 3
To serve, ladle the beans over the toasted bread, and drizzle with extra virgin olive oil.
