3-4 tablespoons olive oil

2 carrots, peeled and finely chopped

1 large onion, peeled and finely chopped

2 celery sticks, finely chopped

2 garlic cloves, peeled and finely chopped

400g tin of chopped tomatoes

1 tablespoon tomato puree

1 teaspoon dried oregano

400g haricot beans, drained

500ml vegetable stock

Small handful of flat leaf parsley, chopped

100g feta cheese

Crusty bread to serve

Heat the olive oil in a saucepan and add the carrots, onion, celery, garlic and some seasoning. Cook stirring frequently over a medium high heat for 6-8 minutes until the vegetables begin to soften. Add the tomatoes, tomato puree, vegetable stock and dried oregano. Stir over the heat for another minute and add a little more water if necessary to ensure everything is covered and simmer for 15 minutes.

Add the beans and simmer for another 5 minutes.

To serve: