Ingredients
Original recipe: 4 generous bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned white beans drained and rinsed
- 150 gOnion diced
- 200 gCarrots diced
- 100 gCelery diced
- 3 cloveGarlic chopped
- 45 mlOlive oil
- 400 gCanned crushed tomatoes
- 1 tbspTomato paste
- 900 mlWater
- 1 tspDried oregano
- ¾ tspSalt
- ¼ tspBlack pepper
- 20 mlLemon juice
- 15 gParsley chopped
Make it
- Heat 30 ml of the oil in a large saucepan over medium heat. Add onion, carrot and celery and cook for 8–10 minutes, stirring, until the onion softens.
- Add garlic, tomato paste and oregano. Cook for 1 minute, then stir in tomatoes, beans, water, salt and pepper.
- Bring to a gentle boil, reduce the heat and simmer partly covered for 18–20 minutes, until the carrots are tender.
- Mash a few spoonfuls of beans against the side of the pan to thicken the broth. Stir in lemon juice, parsley and the remaining oil and serve.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.