Ingredients
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1 pound dried white beans, soaked overnight
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2 tablespoons extra-virgin olive oil
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2 large onions, finely chopped
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2 stalks celery, finely chopped
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2 large carrots, finely chopped
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1 quart water
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2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
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2 teaspoons dried oregano
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1 teaspoon salt
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⅛ teaspoon cayenne pepper
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Freshly ground pepper, to taste
Directions
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Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
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Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.
