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• 1 lb Cannellini Beans
• 2 medium Onions
• 2 tablespoons Vegetable Oil
• 2 medium Red Pepper
• 1/3 cup Tomato Puree
• 2 medium Carrots
• 6 cups Water
• 1 tsp Dried Mint
• 1/2 tsp Thyme
• 1 tsp Summer Savoury
• 1 tsp Black Pepper
• 1 tsp Salt
• Garnish Parsley

Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.

Chop one of the onions and leave the other one whole. Chop carrots.

Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.

Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.

Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.