Ingredients:

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 large carrot, peeled and roughly chopped
2 sticks celery, sliced
600ml hot vegetable stock, made with 1 stock cube
400g tin chopped tomatoes
1 tbsp dried oregano
200g cannellini beans, drained
15g basil, chopped

Method:

1. Heat the oil in a large saucepan and add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5 mins until the onion has softened.
2. Stir through the vegetable stock, chopped tomatoes and oregano. Cover and cook for 20 mins, stirring occasionally.
3. Stir through the cannellini beans and simmer uncovered for a further 5 mins. Add in the basil and stir until combine.
4. Serve warm and enjoy!