Greek Bean Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 None celery stalks, sliced
2 None carrots, diced
3 cloves garlic, chopped
2 tsp dried oregano
1 can (28 oz) diced tomatoes
3 cups vegetable stock or water
1 can (14 oz) cannellini beans, drained and rinsed
1 can (14 oz) butter beans, drained and rinsed
4 oz fresh green beans, trimmed, cut into 1-inch lengths
2 slices prosciutto, dry-fried until crisp (optional)
None None Crusty bread, to serve

Preparation

Heat oil in a large saucepan on medium-high heat. Saute onion for 2-3 mins until tender. Add celery, carrots, garlic and oregano. Cook, stirring, for 3 mins.
Add tomatoes and stock or water. Bring to a boil. Reduce heat to low and simmer for 30 mins. Add all the beans and simmer for a further 2-3 mins or until vegetables are tender.
Season to taste. Top with crispy prosciutto, if desired. Serve with crusty bread.