- Level
- very easy
- Serves
- 4
Ingredients
- 1 bunch
- Rosemary
- 1 bunch
- Italian basil
- 2
- Carrots | chopped
- 3
- Stalks celery | chopped
- 1
- Large onion | chopped
- 5
- Large tomatoes | diced
- 1 Jar
- Cannellini beans | drained
- 1 3⁄4 Cups
- Stale bread | chunks
- 400 g
Directions
Step 1
Heat 3 tbsp. olive oil in a large pot over a low-medium heat, add rosemary and cook until fragrant.
Step 2
Follow with the carrot, celery and onion. Cook until vegetables are tender, around 15 mins.
Step 3
Add the whole basil, tomatoes, beans and 1.5 litres (6 1⁄4 cups) water. Bring to the boil, then simmer for 30 mins.
Step 4
Add bread and simmer for another 10 mins. Drizzle with 2 tbsp. olive oil before serving.
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