4 Large carrots
5 sticks celery
1 onion
1 cup Extra Virgin Olive Oil
½ tsp dried oregano
1 bay leaf
3 orange slices with flesh
4 Cans Cannellini beans
2 cups Water
1
Saute carrots, celery, and onion in olive oil on medium heat until soft. Add oregano and bay leaf.
Add orange slices- saute for 2 minutes
Add Cannellini beans rinsed and drained- add water
Simmer for 30-40 minutes until soup thickens, stirring occasionally
Ingredients
4 Large carrots
5 sticks celery
1 onion
1 cup Extra Virgin Olive Oil
½ tsp dried oregano
1 bay leaf
3 orange slices with flesh
4 Cans Cannellini beans
2 cups Water
Directions
1
Saute carrots, celery, and onion in olive oil on medium heat until soft. Add oregano and bay leaf.
Add orange slices- saute for 2 minutes
Add Cannellini beans rinsed and drained- add water
Simmer for 30-40 minutes until soup thickens, stirring occasionally